Pancetta-wrapped Chicken adapted from here
4 chicken thighs, boneless and skinless
salt and pepper
2 shallots, sliced
1 garlic clove, thinly sliced
1/4 cup of olive oil, extra-virgin
5 sprigs of thyme, divided
4-5 slices of pancetta
1/3-1/2 cup of dry white wine
In a small bowl, combine the olive oil with the garlic and the leaves of 1 sprig of thyme.
Season the chicken with salt and pepper. Place the chicken in a casserole dish
and coat with the olive oil mixture making sure that the garlic cloves are
evenly distributed between the thighs. Add the shallots to the chicken and distribute
the remaining sprigs of thyme evenly. Wrap each chicken thigh with the pancetta as
best as possible. Place the white wine in the bottom of the dish. At this point you can
refrigerate for when you are ready to bake it. Bake for 40 minutes at 375 F.