I have heard about this recipe on and off on the internet the last few years I think. Finally decided to give it a try and well… I ended up eating 3 servings when I made it. The original recipe that I used I found here @ Sam The Cooking Guy’s page. The only change I made to his recipe is swapped out red chili pepper flakes for 1 Tbsp cajun seasoning.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs
• ~1 cup all-purpose flour
• 4 ounces diced pancetta
• 2 Tbsp Butter
• 1Tbsp extra-virgin olive oil
• 1 small onion, sliced
• 3 garlic cloves, finely chopped
• 1 ½ Tbsp tomato paste
• 1 Tbsp Dijon mustard
• 1 Cup chicken stock
• 1 Cup heavy whipping cream
• 1 Tsp dried oregano
• 1 Tsp dried thyme
• 1 Tbsp Cajun Seasoning
• ½ Cup grated Parmesan
• 3 Oz sun-dried tomatoes in oil, sliced
• 1/3 cup chopped fresh basil

Cooking Directions

1. Season both sides of chicken with salt and pepper, dredge both sides in flour shaking off excess, then put on a plate and set aside.
2. Heat a large pan over medium high heat, add the pancetta – cook until just getting crispy, remove and set aside – there shouldn’t be much grease, but if there is you can leave about a tablespoon of it.
3. Add the butter and olive oil, and when melted put in the chicken and cook until golden brown on each side, 3-4 minutes, then flip and repeat – remove and set aside.
4. Reduce the heat to low, add the onions and cook until translucent, approx 3 minutes, then add the garlic stirring until fragrant.
5. Put in the tomato paste and Dijon, stirring into the onions about 2 minutes.
6. Add the chicken stock, cream, oregano, thyme, cajun seasoning, parmesan, sun dried tomatoes and cooked pancetta.
7. Cook over a low simmer, stirring often until it begins to thicken, 3 – 4 minutes
8. Stir n the fresh basil, then put the chicken back into the pan, and simmer on low for 15 mins, you’re good to go…and get married.