Poulet et Ventrèche Dijon au Gratin

Ingredients
6 boneless Chicken thighs
4 oz Ventrèche or Pancetta, thin sliced
2 Portabello Mushrooms, chopped
8 oz Provolone, sliced
4-6 cloves Garlic, sliced
3 Tbsp Dijon Mustard
2 Tbsp Basil, fresh, chopped
1/2 tsp Thyme
1/2 tsp Black Pepper

Directions:

  • Preheat Oven to 350°F.
  • Spread the Dijon mustard on the Chicken thighs and place them in a dutch oven.
  • Add the Portabellos, Garlic, Herbs, and Pepper.
  • Cover with a layer of the Ventrèche.
  • Cover with a layer of Provolone.
  • Bake for 30 minutes, until bubbly.

Makes 3 servings.

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