Pollo Alla Romana

Pollo Alla Romana

5 oz diced pancetta

6 bone in, skin on chicken thighs, cut in half

Salt and pepper

1-2 Tablespoons olive oil

1 red bell pepper, trimmed of stem, ribs, and seeds and cut into 1 inch pieces

1 yellow bell pepper, trimmed of stem, ribs, and seeds and cut into 1 inch pieces

1 medium to large yellow onion, diced

3 large garlic cloves, minced

Generous handfuls of:

fresh oregano

fresh parsley

fresh thyme

White wine

1 – 2 cans chopped tomatoes

Heat one tablespoon olive oil in a large pan over medium heat.  Add the pancetta and render the fat, stirring regularly.  Once rendered, remove with a slotted spoon and set aside.

Liberally season the chicken thighs with salt and pepper, and add to the pan, browning on both sides.  Remove from pan and set aside.

Add the garlic and stir until just fragrant, then add the onion, fresh herbs, and pancetta.  Sauté for 2 minutes and then deglaze with white wine.  Stir up all the brown bits and add the peppers and the tomatoes, stirring to combine.

(this is where I may remove the skin next time)

Add back the chicken and stir to coat.  Lower the heat so it is still bubbling but not boiling, and cover.  Prop the lid up slightly (I’ve seen suggestions to use a wooden spoon to do so but I just slanted the lid) Stir occasionally and cook 45 minutes.  Check with meat thermometer to 165 Fahrenheit.

Remove from heat, cool, then put into a container and refrigerate overnight.

Before reheating, remove the chicken from the bone and discard the bones.