Chicken Wrapped in Pancetta with Leeks and Thyme

I adapted this recipe from one I found in "Cooking with Jamie" by Jamie Oliver. His recipe calls for just using leeks - I wanted a bit more than that, so I also threw in some chopped fennel and sliced garlic. The pancetta crisps up and keeps the chicken really moist and delicious, while the vegetables get soft and flavorful. It's a really simple dish to make, and takes so little time! Which leaves plenty of time to decide which cocktail goes best with leeks and thyme!

Chicken Wrapped in Pancetta with Leeks and Thyme by Jamie Oliver with my adjustments

1 - 2 chicken breasts per person (depending on their size), skinless & boneless

3 leeks, thoroughly washed (outer leaves removed) and sliced into 1/4 inch pieces

1 bulb fennel, cut into 1/4 inch pieces

3 cloves garlic, sliced

Olive oil

Knob of butter (I actually used some white truffle butter that added tons of flavor - about 3 Tbl)

Salt

Pepper

Glug of white wine (about 1/4 cup)

2 - 4 sprigs of Thyme

6 - 8 slices pancetta

Preheat the oven to 400 degrees. Layer a baking sheet with aluminum foil, place the chicken breasts in the center and cover with pancetta slices. In a bowl, combine the leeks, fennel, garlic, olive oil (3 Tbl.), salt & pepper to taste, and white wine. Mix thoroughly and then spread the mixture out around the chicken - make sure to pour all the liquid from the bowl over the mixture. Break up your butter into 3 or 4 pieces and arrange them around the vegetables.

Fold the foil over the vegetables slightly so that they don't burn in the oven. Drizzle a little olive oil over the chicken, and lay the thyme sprigs on top. Into the oven for about 25 - 35 minutes.