Chicken thighs with apple and pancetta

This recipe is from my friend Velia and was a dish we prepared at our 2006 Italian cooking tour, so I guess its Italian chicken! We made this at our last  "For the Love of the Dish Day"  9/24. This recipe is for 10 people just based on our dish day, so revise accordingly.

10 chicken thighs with skin
1/2 lb  pancetta or bacon
2 apples or pears, peeled, cored and sliced into 1/2" slices
red onion chopped
12 mushrooms sliced
6 sprigs rosemary chopped
25 sage leaves chopped
6-8 cloves of garlic minced
Pesto -see our recipe under condiments
Salt and pepper to taste

You will also need 10 sheets of parchment paper cut into 12" sheets

Preheat your oven to 400.

Combine the rosemary, garlic and sage (well chopped) add salt and pepper. The salt will help draw the moisture from the herbs.  Debone your chicken thigh and generously coat the skin side with the chopped herbs. Lay the chicken on the parchment in 1 corner, skin side down. Coat the inside with the herb mixture. Place 2 slices of pancetta on the chicken, add the red onion and mushrooms on half and the apple/pear on the other half.  Add a little pesto and fold the chicken being careful to keep everything inside. Roll tightly in parchment paper, folding the sides in as you roll. Place each piece in a baking dish, keeping in mind you want them all wedged together. Use a smaller dish if necessary. 

Bake at 400 for 1 hour.  Remove from the oven and remove the parchment paper. Add it little olive oil to a skillet and brown all sides of each piece. Slice and serve!