INGREDIENTS
3⁄4 lb piece pancetta, cut into 4 chunks
8 cups chicken stock
Fresh thyme
3 tbsp butter
4 chicken breasts, skin-on, boneless
Salt and pepper
1 lb smoked frankfurters (package of 4)
1 cup white wine (preferably riesling or gewürztraminer)
4 cups sauerkraut, well drained
12 fingerling potatoes, par-boiled
Spicy mustard

Place chunks of pancetta in medium saucepan and cover with chicken stock. Add several sprigs fresh thyme and bring to boil. Reduce to simmer and cook for about two hours, until pancetta is tender. Strain pork out, reserving stock, and discard thyme. Set pork and stock aside.

Place a large ovenproof pan over medium heat and melt 3 tbsp butter. Season chicken breasts with salt and pepper and add to pan, skin-side down, with whole frankfurters, cooking until chicken skin is crispy and frankfurters are browned (approximately 5 minutes). Flip chicken breasts and deglaze pan with wine, stirring browned bits from bottom of pan. Add cooked pancetta, sauerkraut, potatoes, reserved stock and a few more sprigs of thyme. Bring to boil then place in a 450¾F oven for about 12 minutes, or until chicken is just cooked. Serve on a large platter with spicy mustard on side. Serves 6.

Tested by Nick Divincenzo, regional chef for Earls Calgary.
Tip “If your pan is not large enough to brown four chicken breasts at once, brown them in two batches—overcrowding the pan will prevent the skin from getting golden and crispy.”
Pairing 2004 J.L. Wolf Villa Wolf Riesling