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Chicken & Pancetta-Artichoke Sauce
with Creamy Mashed Potatoes & Almond-Grape Salad
45 MIN
+$11.00/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Both simple and sophisticated, this seasonal dish stars a classic duo of chicken and mashed potatoes—elevated by a rich, bright pan sauce of pancetta, marinated artichokes, fresh rosemary, butter, and more.
INGREDIENT IN FOCUS
Italian pancetta is seasoned, salt-cured meat made from pork belly (similar to bacon, but not smoked), which adds incredible depth of flavor and pleasant saltiness to a variety of dishes.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories820 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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6 oz Diced Pancetta
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½ cup Marinated Artichoke Hearts
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1 Shallot
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1 bunch Rosemary
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5 Tbsps Chicken Demi-Glace
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1 Tbsp Verjus Rouge
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4 oz Red Seedless Grapes
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1 bunch Parsley
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1¼ lbs Potatoes
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2 heads Butter Lettuce
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½ cup Cream
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2 Tbsps Apple Cider Vinegar
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2 Tbsps Fig Spread
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¼ cup Sliced Roasted Almonds
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2 oz Salted Butter
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; finely chop the leaves. Roughly chop the artichokes. Remove and discard any stems from the grapes; halve the grapes. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the parsley leaves and stems.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream and half the butter; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
4
Make the pancetta-artichoke sauce
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced shallot, chopped rosemary leaves, and chopped artichokes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pancetta is cooked through. Add the demi-glace (carefully, as the liquid may splatter), verjus, and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the remaining butter until melted and combined.
5
Make the salad & serve your dish
In a large bowl, combine the fig spread, vinegar, and 2 tablespoons of olive oil; season with salt and pepper. Whisk until combined. Add the halved grapes and lettuce leaves; toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and salad. Top the chicken and potatoes with the pancetta-artichoke sauce and chopped parsley. Garnish the salad with the almonds. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and thinly slice the shallot. Pick the rosemary leaves off the stems; finely chop the leaves. Roughly chop the artichokes. Remove and discard any stems from the grapes; halve the grapes. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the parsley leaves and stems.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the cream and half the butter; using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and loosely cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
4
Make the pancetta-artichoke sauce
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced shallot, chopped rosemary leaves, and chopped artichokes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pancetta is cooked through. Add the demi-glace (carefully, as the liquid may splatter), verjus, and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the remaining butter until melted and combined.
5
Make the salad & serve your dish
In a large bowl, combine the fig spread, vinegar, and 2 tablespoons of olive oil; season with salt and pepper. Whisk until combined. Add the halved grapes and lettuce leaves; toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and salad. Top the chicken and potatoes with the pancetta-artichoke sauce and chopped parsley. Garnish the salad with the almonds. Enjoy!
Tips from Home Chefs