from Chow Bella
1 tsp extra virgin olive oil
4 bone-in skinless chicken thighs
1 oz diced pancetta
1 small onion, finely diced
3 cloves garlic, minced
1 medium red bell pepper, cut into 1-inch chunks
1 1/2 tsp minced fresh rosemary
1/2 cup dry white wine (I used Sauvignon blanc, but use whatever you think tastes good)
10-12 pitted oil-cured black olives, halved
salt and pepper, to taste
1. Heat the olive oil over medium-high heat. Season the chicken with a little salt and liberally with pepper and sear on both sides until browned. Remove the chicken to the side and drop the heat to medium-low.
2. Add the pancetta and cook slowly to render the fat. Once the pancetta is crisp, remove it to a paper towel-line plate and pour off all but 1 tsp of fat.
3. Add the onion, garlic, and pepper and saute until the onions are translucent over medium heat; the bell pepper will not be fully cooked. Add the rosemary and wine and bring to a simmer. Return the chicken to the pan and cook, partially covered, approximately 15-20 minutes of until the chicken is nearly done.
4. Add the olives and pancetta to the pan and cook 5 minutes more, allowing the sauce to reduce by about half and until the chicken is completely cooked through. Taste the sauce for salt and pepper (note: the olives and pancetta add quite a lot of saltiness to the sauce) and serve immediately.
Servings per recipe: 4
Per serving:
Calories: 269.2
Fat: 14.8 g
Saturated fat: 3.8 g
Cholesterol: 110 mg
Sodium: 410.8 mg
Carbohydrates: 4.9 g
Fiber: 1.2 g
Sugar: 0 g
Protein: 24.1 g