Chicken Thighs with Onion Jam
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chicken thighs browned, topped with a sweet sharp onion pancetta jam. White wine splash for deglaze. Balsamic vinegar brightens flavor. Maple syrup and grainy mustard add sweetness and bite. Served with greens or rice. No nuts, dairy, gluten, eggs. Pancetta adds salt crunch. Onions slow-cooked till caramelized. Quick sear for juicy thighs. Simple, layered flavors. Takes 30 to 35 minutes total. Adapted quantities for balance. Two ingredients swapped for twist. Steps rearranged. Cook times slightly adjusted.
Prep:
15 min
Cook:
30 min
Total:
45 min
Servings:
4 servings
#chicken
#dinner
#allergy-friendly
#French-inspired
Pancetta crisps up first. Onion diced—red for punch. Cooked long enough to caramelize, soften. Not mush, some edge left. Vinegar sharp, but white balsamic milder than usual dark type. Honey swapped in for maple syrup, slower sweetening effect. Mustard stays whole grain, texture adds crunch. Chicken thighs trimmed, skinless, boneless—quick sear, juicy. White wine for lift, touches acidity and sweetness. Assembly last step, pan gets messy with bits, sauce thickens. Serve straight from pan. No fuss. Garnish? Maybe simple greens, rice holds sauce well. Classic technique, adjusted measures, cooked close but under 40 minutes. Flavor layers without fuss. Pancetta and onion jam meld hot. Sweet, salty, meaty, tangy. All built round rustic comfort.
Ingredients
- 95 g diced pancetta
- 50 ml olive oil
- 1 large red onion, diced
- 25 ml white balsamic vinegar
- 15 ml whole grain mustard
- 15 ml honey
- 720 g boneless skinless chicken thighs
- 70 ml dry white wine
About the ingredients
Pancetta diced fine, releases fat and crunch. Olive oil quantity split: browning pancetta and onions uses less, final chicken sear hands rest. Red onion chosen for color, astringency. White balsamic vinegar instead of dark keeps it lighter, less syrupy thick. Honey replaces maple syrup, flavor softer and floral, fewer bold notes but still sweet for balance. Mustard grainy for texture contrast, a little pop on tongue. Chicken thighs preferred over breast for richer mouthfeel and moistness when seared. Wine dry white, something crisp like Sauvignon blanc or Pinot Grigio adds acidity and aroma. Quantities shifted roughly 30% from original to balance ingredients and flavor intensity, maintain moisture and sweetness in layers.
Method
- Heat 15 ml olive oil in wide skillet over medium heat. Add diced pancetta. Cook until fat renders and edges crisp, about 5 to 6 minutes. Stir. Add diced onion. Cook low and slow until onions soften and start caramelizing, about 12 minutes. Season with salt and pepper.
- Remove skillet from heat. Stir in vinegar, mustard, and honey. Mix well to form thick jam. Transfer aside in bowl.
- Clean skillet lightly if needed. Add remaining 35 ml olive oil. Heat over medium-high. Place chicken thighs in pan, searing until golden, about 4 minutes per side. Adjust heat to cook through but keep moist. Salt and pepper chicken while cooking.
- Pour white wine into skillet to deglaze, scraping browned bits off bottom. Reduce slightly, about 3 to 4 minutes.
- Return onion-pancetta jam to skillet. Spoon and fold it over chicken pieces, coating thoroughly. Warm together for 3 minutes, melding flavors and thickening sauce.
- Serve immediately with steamed rice or sautéed greens for contrast.
Cooking tips
Start with pancetta browning in limited oil to render fat and crisp. Add onions, long slow cooking to caramelize without burning. Season early so onions absorb flavors. Remove pan from heat before adding vinegar and sweetener; avoids overheating vinegar which can become bitter. Jam reserved separately to avoid burning during chicken cooking. Clean pan surface if pancetta bits stick too tight before chicken sear—avoids bitter burnt flavor. Seared chicken thighs 4 minutes per side keep juicy, avoid drying. Salt pepper chicken after first flip to season within. Deglaze with wine after chicken browned, lifting fond and adding moisture. Simmer wine 3-4 minutes reduces alcohol, concentrates flavor. Reintroduce onion-pancetta jam last, fold quickly to coat chicken without breaking down texture. Warm all together 3 minutes maximum to meld. Serve immediately, sauce best when warm and glossy. Timing adjusted ±5 minutes total, ingredient quantities and fat rebalanced to avoid greasy finish.
Chef's notes
- 💡 Use thick-cut pancetta, gives great texture. Dice it fine. Get that fat rendering right. Crisp edges add crunch, salty finish. Start moderate heat. Patience required. Onion jam secrets? Cook low and slow. Aim for caramelized, not burnt. On those onions, season early. Salt, pepper enhance absorption. Vines in the game, vinegar sharpens. White balsamic over darker, keeps it mild.
- 💡 Timing critical here! Sear chicken thighs. Four minutes each side max, juicy inside. Watch heat; adjust for even cooking. Olive oil splits; use less for pancetta. Save some for chicken. Clean skillet? Yes when sticking occurs. Avoid bitter flavors. Layer those flavors, add wine after browning chicken. Scrape up bits, fond is flavor.
- 💡 Onions in jam make it thick. Mustard is key too; grainy, adds bite. Swap honey for syrup, just remembering taste difference. Serve hot; sauce best when glossy. Greens with rice work great. Tips on texture, don’t rush folding jam in. Quick fold over chicken; keep intact. Want sauce thicker? Reduce longer.
- 💡 Don’t skip seasoning, really layer taste. Can substitute wine if preferred; stock works too. Chicken thighs are juicy, richer than breast. All about that mouthfeel. Don’t forget prep timing; total is about 40 minutes. Cooking finesse comes from practice. Repeat steps if unsure, helps with consistency.
Common questions
How to store leftovers?
Keep cool, airtight container. Refrigerate up to three days. Reheat carefully, avoid overcooking. Can freeze too. Lasts about a month.
Can I use different meat?
Yes, try pork chops or turkey thighs. Adjust cooking time based on thickness. Chicken is moist, keep that in mind.
What if jam is too thin?
Increase cooking time, reduce it. Cook longer after adding back. Jam should thicken as it cools. Texture will improve with patience.
Any side dish suggestions?
Steamed rice is a classic. Works great with saucy meals. Sautéed greens offer crunch. Roasted veggies too, great contrast.
