Pan Fried Chicken Thighs With Pancetta Cream Over Confit Potatoes

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2 cups vegetable oil

4 boneless chicken thighs, pounded flat

Kosher salt and freshly ground black pepper

2 cups all-purpose flour

2 cups panko

1/2 teaspoon dried oregano

1/4 teaspoon paprika

4 eggs, lightly beaten

6 ounces pancetta, diced small

2 shallots, thinly sliced

2 cloves garlic, thinly sliced

3 cups heavy cream

2 tablespoons finely chopped sage leaves

Confit Potatoes, recipe follows

1 pound fingerling potatoes, sliced into 1/4-inch disks

6 cloves garlic

2 sprigs rosemary

2 sprigs fresh thyme

Extra-virgin olive oil, enough to cover potatoes

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