Marry me chicken with pancetta

Season each piece of chicken thigh and dredge in flour.

Cook the pancetta a couple of minutes until it starts to crisp, rendering its fat; remove, leaving the grease.

Add about a tablespoon each of butter and olive oil and brown the chicken in batches, a few minutes a side until golden; remove.

Add more butter and olive oil and the sliced onion; cook three to four minutes until softened and slightly translucent.

Add three cloves of garlic until fragrant.

Stir in the tomato paste and Dijon, then the chicken broth, heavy cream, dried thyme and red pepper flakes.

Stir in the Parmesan and return the pancetta; let bubble.

Add the halved sun-dried tomatoes and a little of their oil; simmer three to four minutes.

Stir in chopped basil, nestle the chicken back in, spoon sauce over and heat through a couple of minutes.