Bloody Mary Chicken with Pancetta, Pickled Onion, and Tomato-Horseradish Vinaigrette


Recipe: (From Hello Fresh)

  • 2 Chicken Breasts
  • 1 teaspoon of Blackening Seasoning
  • 1 red onion
  • 2 Tablespoons of White Wine Vinegar
  • 1 Carrot
  • 1 Celery Stalk
  • 1 oz of Olives (green or black, your choice- I used green)
  • 2 Tablespoons Tomato Paste
  • 1/2 Tablespoon Hot Sauce
  • 2 cloves Garlic
  • 4 oz of Pancetta
  • 1 Romaine Heart
  • 1 teaspoon Horseradish
  • 2 1/2 Tablespoons Olive Oil


Y’all today it was 90 PLUS DEGREES outside. And I’ll tell you what, all this mama wanted was a nice [strong] cocktail…and I think my husband would have echoed me on that. However, we are currently in the “little babies” stage of life, and a cocktail doesn’t always pair well with diaper changes and stepping [yet again] in my son’s spit up. So, instead, tonight I opted for a recipe from Hello Fresh, that harkens back to one of my favorite cocktails….a Bloody Mary….only this time, Hello Fresh has taken some of the main ingredients from that beloved blend and created their own version of Bloody Mary Chicken. And I’ll tell you what, it was the perfect center piece on tonight’s summer table. It had all of the flavor profiles of a Bloody Mary, minus the hangover.

Directions: (From Hello Fresh)


“Preheat oven to 400*F. Halve, peel, and thinly slice 1/4 of the red onion. Place in a medium bowl with 1 tablespoon white wine vinegar and set aside to pickle.


Mince or grate the garlic. Peel the carrot. Using your peeler, shave the carrot and the celery into ribbons, rotating the carrot as necessary. Place the celery and carrot ribbons in a medium bowl of ice water and set aside.


Cook the chicken: season the chicken with the blackening seasoning, coating it on all sides. Heat 1/2 tablespoons olive oil in a medium pan over medium-high heat. Add the chicken and cook 3-4 minutes per side, until the exterior becomes slightly charred. Transfer chicken to a baking sheet and bake until cook through, another 6-8 minutes.


Add the pancetta to the same pan and cook over medium heat for 3-4 minutes, until golden brown and crispy. Set the pancetta aside, keeping the drippings in the pan.


Make the tomato-horseradish vinaigrette: reduce the heat to low and whisk 2 tablespoons tomato paste and the minced garlic into the pancetta drippings. Cook for 1 minute, stirring, then remove from heat and whisk in 1 teaspoon horseradish, remaining white wine vinegar, 2 tablespoons olive oil, and hot sauce to taste. Season with salt and pepper.

Tear the romaine lettuce leaves into bite-sized pieces. Drain and dry the celery and carrot ribbons. Roughly chop the olives. Thinly slice the chicken against the grain.


Toss lettuce, celery, pickled red onion, and olives together and mound on a plate. Top with the pancetta and sliced chicken, then drizzle with the tomato-horseradish vinaigrette. Enjoy!”


What Worked:

I loved, I mean LOOOOOOOOOVED loved loved LOVED this dish. It was super healthy, yet hearty at the same time. There were so many incredible levels of flavor in this dish, you got the crisp brightness from the veggies, the savory and succulent (hate that word, but WORD!) from the chicken and pancetta, then you got the heat from the tomato-horseradish vinaigrette. Seriously y’all, I wanna sing from the choir about this one!

What DIDN’T Work:

As you can see in the picture above, I had the hardest time making “ribbons” from the celery stalk. I had no problem with the carrot, but the celery was a different story. I ended up just cutting the celery as thin as I possibly could and it worked just fine.


I suggest finishing off your plate with the juice of 1 lemon wedge. Personally, I feel that it brings the flavor up a notch and it marries all the bloody mary flavors quite nicely. TIP: Serve with some sort of warm buttered bread on the side. I suggest a nice dark pumpernickel or whole wheat.

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