“This is your weeknight dinner
when you want to just score Brownie points with the
people you’re feeding. It’s just a dish that
just exudes love.” [MUSIC PLAYING] “Hi, I’m Melissa Clark. I am a food columnist and
reporter for ‘The New York Times’ and ‘NYT Cooking,’ and
I’m here at the ‘NYT Cooking’ Studio kitchen to make pizza
chicken, yes, pizza chicken. O.K., we don’t really
call it pizza chicken, But in it’s deepest soul,
it is pizza chicken. Imagine all the things
that you love in a pizza The mozzarella,
the tomato sauce, The yummy bits of bacon. But instead of a
crust, we have chicken. And you make it all in one
skillet, and it is gooey, And it is tomatoey, and it is
so satisfying and delicious. This is exactly what you want
to make any small children Under the age of 75. [LAUGHS]: You just bring
this thing out to the table And it’s bubbling cheesy glory
and everyone is going to be Like, oh, my God,
I feel so loved.” [MUSIC PLAYING] “These are all
our ingredients. So this is pancetta. You can use any kind
of pork product. Bacon works really well,
sausage, or leave it out. It’s really good in this,
but it doesn’t need it. I mean, the soul of this
dish is the chicken, tomato, Garlic, mozzarella. Obviously, pancetta has
got a ton of fat built in. I like to start it with
a little bit of oil, Just to get it going. Pancetta you want to
cook on medium heat Because you want
it to cook evenly.
And it’s just going to
take about five minutes. And then I have my
paper-towel-lined plate At the ready so that
when this is done, I’ll just put it here. All right, we’re getting some
good rendering of the pancetta Fat. Did you see that bounce? It’s so cute. You’re like, ooh
wee, ooh, pancetta. Ooh, good thing I’m
wearing an apron. It didn’t go down. No, no, it didn’t
go down there. O.K., yeah, you
can see it starting To get nice and brown. Actually, I’m just going to
grab a slotted spoon because I Want to leave the fat in the
pan because I’m going to use It for the chicken. As the cook, it is
your responsibility Not to eat all the pancetta
as it sits here as you are Browning the chicken legs. I mean, you can take a
little bit of pancetta, Just leave some
for everybody else. It is the reward
of being the cook, All the little
kitchen nibbles. So I’m going to
brown the chicken, And I’m going to
season it as I go. You know, the thing
about browning chicken Is not to crowd the pan. You’re going to do
this in batches. Because if you crowd the pan,
it just takes longer to brown. Everything is jumping
out of this pan. Maybe it’s the pan. So I’m just seasoning
the chicken as I go. These are bone-in
chicken pieces.
I usually just use dark meat. I just like chicken legs,
thighs, and drumsticks. That bone helps it
from overcooking. It keeps it nice and juicy. But if you are a
white-meat lover, You could also use breasts. You just might want to
cook it a little bit less. The reason that all of
us recipe developers love Dark-meat chicken, is
it’s more forgiving. You overcook it by five
minutes, it doesn’t matter. And check out the
drippings in the pot. That’s a lot. I’m just going to take
a tablespoon of it out. Actually, maybe I’ll take out
two tablespoons because we Just need a little
bit to make the sauce. We don’t want it to be greasy. Yeah, that’s good. So I’m going to use the hot
fat to saute the garlic. So you can just put the
anchovies in here whole. You don’t need to worry
about chopping them up Because as they heat, they’re
going to disintegrate. Can you leave them out? Yes, you can, but I wouldn’t
because they’re really good. Your small children,
under the age of 75, Will not taste them. It’s just going to
have an umami flavor. They just add
this lovely depth. And now I’m going
to add the tomatoes. And I’m just going to break
the tomatoes up a little bit With my excellent
utensil here.” [MUSIC PLAYING] “I’m going to add a
little bit of basil. I’m just going to
add a little bit now. And then I’m going to add
fresh basil to garnish it.
I want it to thicken
up and turn saucy Before we add the chicken
back into the pan. Why don’t I use diced tomatoes
in a situation like this? So they add just a little
bit of calcium chloride To the diced tomatoes, and it
helps them keep their shape. You get less of a sauce, and
you get more distinct pieces Of little diced tomato,
which I don’t like as much. It’s a personal thing,
so if you don’t mind it, Or you’d rather use the diced
tomato, absolutely, you can. O.K., so you see how that
sauce is starting to thicken? It’s actually even starting to
lighten in color a little bit. That is the sign that it’s
time to put your chicken back. It’s like, how do we
fit it all in this pan? It’ll fit. Snuggle them together. So I’m going to put this in a
400-degree oven because right Now the chicken is probably
about halfway cooked, And I want to finish it
off before I add my cheese. I’m going to get my
potholders, why mess around?” [MUSIC PLAYING] “I’m going to open
the oven first.” [MUSIC PLAYING] “And then you just want
to cook that for about 30 Minutes, or until the
chicken is no longer pink.” [MUSIC PLAYING] “Looks beautiful. Cheese is going to go on top,
and then I’m going to throw it Back in the oven on
the broiler setting, Just for a couple of minutes
to get the cheese melty And a little bit golden. If you think, hey, wait,
she forgot the pancetta. I did not. The pancetta has
already left its flavor In the chicken itself because
we browned the chicken
In the pancetta fat. At the end, I’m going to
sprinkle it on top as like A crunchy, salty, porky
garnish Because I love saying All those things crunchy,
salty, porky, so good.” [MUSIC PLAYING] “I mean, does it look
like a pizza chicken? It looks like a
pizza chicken to me. I’m going to pancetta it up. It is such a good
noise, isn’t it? A little basil,
I mean, this is What you want out of a nice
skillet pizza chicken dish. Whoa, who doesn’t
love a cheese pull? A little bit of
the extra sauce. If you wanted to, you could
actually have this over pasta Because there’s so much pan
juices that it would work Really well. I’m going to dig into
the cheesy side.” [MUSIC PLAYING] “Could you hear that crunch? That was the pancetta. It stays so crunchy. Gives it great
texture, great flavor. It’s so good. It’s so cheesy. And that savory pan
sauce, it’s beautiful. It’s tasty. Who doesn’t like pizza? Who doesn’t like chicken? Who doesn’t like
them together? A crowd pleasing dish
for kids of all ages. You can find this
recipe and so many more, Like tens of thousands
of other amazing recipes At nycooking.com. Come find us.
Make this, leave a
comment, and enjoy the rest Of your day.” [MUSIC PLAYING]
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
Leave a Reply