Strawberry Jalapeño Chicken Recipe
Prep Time:
1 hour
Cook Time:
40 minutes
Servings:
4 Servings
Ingredients
  • 2 cups fresh strawberries, hulled and quartered
  • 1 large jalapeño, thinly sliced with seeds intact
  • ½ cup white balsamic vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon whole pink peppercorns, lightly crushed
  • 1 teaspoon kosher salt
  • 4 ounces pancetta, diced
  • 2 large jalapeños, sliced into ¼-inch thick rounds, seeds removed
  • 1 large shallot, peeled and sliced into thin strips
  • 2 pounds skin-on, bone-in chicken thighs
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ⅓ cup white vermouth
  • ½ cup chicken stock
  • 2 tablespoons cold unsalted butter, cubed
  • 3 ounces soft goat cheese, chilled and crumbled
  • ⅓ cup shelled raw pistachios, roughly chopped
  • ⅓ cup fresh basil leaves, thinly sliced
Directions
  1. In a large glass bowl, toss all the pickled strawberry and jalapeño ingredients together.
  2. Cover and allow the mixture to sit at room temperature for at least 30 minutes for a quick pickling.
  3. While the strawberries and jalapeños pickle, add the pancetta to a cast iron skillet over medium-low heat.
  4. Cook until the pancetta is crispy and the fat has rendered (8-10 minutes). Monitor the heat so that the pancetta does not start to burn.
  5. Transfer the pancetta from the skillet with a slotted spoon to a paper towel-lined plate. Set aside.
  6. Add the sliced jalapeños and shallot to the skillet and increase the heat to medium-high.
  7. Cook for about 2 minutes until softened and charred. Remove from the skillet and set aside with the pancetta.
  8. Place the chicken thighs skin-side-down in the hot skillet fat and season with the salt and pepper.
  9. Allow the thighs to cook undisturbed for about 10 minutes or until the skin is deep golden brown and crisp, then flip to brown the other side.
  10. Continue to cook the thighs over medium heat until the internal temperature reaches 165 F.
  11. Remove the chicken to a rack set over a parchment-lined baking sheet to rest.
  12. Deglaze the skillet with the vermouth, scraping up any browned bits and allowing the alcohol to cook off for 1 minute.
  13. Add the chicken stock and cook to reduce by half.
  14. Remove the pan from the heat and swirl in the cold butter, bit by bit, until the sauce is glossy.
  15. Return the chicken to the pan, glazing with the pan sauce.
  16. Top with the charred jalapeños and shallots.
  17. Drain the pickled strawberries and jalapeños.
  18. Top the chicken with the pickled strawberries and jalapeños.
  19. Finish the dish by sprinkling the crispy pancetta, crumbled goat cheese, pistachios, and slivered basil over top. Serve immediately.