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
- In a large heavy skillet, heat the oil over medium heat and cook the pancetta until cooked through and lightly browned, about 5 minutes.
- Remove the pancetta to a plate, set aside, and brown the thighs well on all sides, about 10 minutes.
- Remove the chicken to the plate and cook the onions until translucent and soft, stirring often, about 5 minutes.
- Add the garlic and cook just until fragrant.
- Add the wine, increase heat to medium high heat, and cook just until the wine is reduced by half.
- Add the tomatoes, tomato paste, water, rosemary, thyme, salt, pepper, and pepper flakes if using.
- Bring to a boil, then reduce to a simmer and return the chicken and pancetta to the pot.
- 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.
- Taste the sauce, and adjust salt and pepper as needed.
- Stir in the balsamic vinegar and place the chicken on a platter.
- Top with the sauce, then sprinkle with the chopped fresh parsley.