ROMAN CHICKEN

ROMAN CHICKEN image

Yield 6

Number Of Ingredients 10

8 chicken thighs with skin and bone
1 T. olive oil
2 cups Vidalia or other sweet onion, chopped
4 sweet peppers of different colors (green, red, yellow and orange) sliced lengthwise in 1/2" widths
2 tsp chopped garlic
2 cups chopped roma tomatoes
1/2 cup strong chicken stock
2 oz pancetta, diced 1/4"
1/2 cup white wine
Ground black pepper and salt, to taste

Steps:

In a large sauté pan, saute chicken in olive oil until nicely browned but not cooked through. Season chicken with salt and pepper while browning.Drain fat and remove from pan. Brown pancetta and remove from pan. Saute onions, peppers and garlic until fragrant (2 minutes) add tomatoes, wine and broth. Simmer until just heated - do not overcook. Nestle chicken and pancetta into vegetable mixture. Bake, uncovered, at 325 for 1.5 to 2 hrs, until chicken is tender when pierced. Baste chicken with pan juices 2-3 times while baking. Allow to sit for 30 minutes and serve.