Chicken Porchetta-style. A Recipe from Tuscany.
- 2 ( 1 ½ ) boneless chicken breasts – skin on
- ½ cup olive oil
- 3 tbs. sea salt – or to taste
- 3 lbs. yukon gold potatoes
- 1 tbs fennel powder
- 1 cup dry white wine
- ⅓ cup honey
- 2 tbs. minced rosemary
- Freshly ground black pepper – to taste
- 12 garlic cloves – peeled and divided
- 3 – 4 pancetta – thinly sliced
Note: you will need some Butcher’s string, for tying.
- Peel the potatoes, dice and set aside.
- Using the flat side of a mallet, pound the chicken until it is about ¼” thick and set aside.
- Whisk together, wine, 1/3 cup olive oil, honey, 3 Tbs salt, minced rosemary and a grinding of black pepper in a bowl.
- When well blended, add the chicken and toss to coat all over.
- Cover with plastic wrap and chill for about 1 hour.
- Pre-heat oven to 400º.
- Toss the remaining oil, all the rosemary leaves, diced potatoes, salt and a little ground pepper on a baking sheet. Smash 6 of the garlic cloves and mix in.
- Roast, stirring occasionally, until slightly golden and a little tender for about 30 minutes.
- Set aside and keep warm.
- Meanwhile, heat your grill adjusting the flame so that the heat is at medium high. If you prefer, you can use a heavy-duty grill pan heated on your stove top over a medium-high flame.
- Mince the remaining garlic cloves with a tiny bit of oil to make a paste.
- Remove the chicken from the marinade and pat a little dry.
- Place chicken on a work surface, skin side down, and rub with half of the garlic paste and fennel (Fiore di Finocchio) and some salt and pepper.
- Lay half the pancetta, overlapping slightly, on top. If you prefer or find it easier, you can give the pancetta a coarse chop and spread it on the garlic paste.
- Working from the long side, roll the chicken into a tight roll and secure using the butcher’s string. Repeat with the second breast. Season the outside of the chicken with a little salt and pepper (I also like to add a little garlic powder as I am a big fan of garlic).
- Grill the rolls, turning occasionally and several times, until the skin is slightly charred and crisp. About 10 minutes.
- Place the chicken on the potato mixture and roast until the potatoes are very tender and you know the chicken is cooked all the way through; about 30–40 minutes. If checking with a thermometer inserted into the thickest part of the roll, it should read 165º.
- Let rest a few minutes to retain all the juices and then remove string and slice.
- Place the slices over the potatoes and serve.