Chicken Thighs With Pancetta & Tomatoes

Chicken Thighs With Pancetta & Tomatoes

I have always loved poultry, but I was a little biased and thought that white meat was the only way to go. I honestly spent most of my adult life only eating the breast meat of our Thanksgiving turkey, and choosing only chicken breasts when I had the option of white meat or dark.

3 Tablespoons Olive Oil
6 Ounces Diced Pancetta (Or Bacon)
8 Medium Sized Skinless Chicken Thighs
1 Medium Onion, Diced
4 Large Garlic Cloves, Peeled & Minced
1/2 cup Dry Red Wine
1 (400g) Can Diced Tomatoes
2 Tablespoons Tomato Paste
1 Cup Water
1 Teaspoon Chopped Rosemary
1 Teaspoon Chopped Thyme
Salt & Pepper to Taste
1/2 Teaspoon Red Hot Pepper Flakes (Optional)
1 Tablespoon Balsamic Vinegar
Chopped Fresh Parsley


  1. In a large heavy skillet, heat the oil over medium heat and cook the pancetta until cooked through and lightly browned, about 5 minutes.
  2. Remove the pancetta to a plate, set aside, and brown the thighs well on all sides, about 10 minutes.
  3. Remove the chicken to the plate and cook the onions until translucent and soft, stirring often, about 5 minutes.
  4. Add the garlic and cook just until fragrant.
  5. Add the wine, increase heat to medium high heat, and cook just until the wine is reduced by half.
  6. Add the tomatoes, tomato paste, water, rosemary, thyme, salt, pepper, and pepper flakes if using.
  7. Bring to a boil, then reduce to a simmer and return the chicken and pancetta to the pot.
  8. Cover the pan, and cook over low heat for 20 minute, or until the sauce has thickened, adding additional water as needed if the sauce thickens too much.
  9. Taste the sauce, and adjust salt and pepper as needed.
  10. Stir in the balsamic vinegar and place the chicken on a platter.
  11. Top with the sauce, then sprinkle with the chopped fresh parsley.


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