Advertisement

Chicken braised with pancetta and tomatoes

Time 1 hour 35 minutes
Yields Serves 6 to 8
Chicken braised with pancetta and tomatoes
(Glenn Koenig / Los Angeles Times)
1

Pat the chicken thoroughly dry with a paper towel and season generously with salt and pepper on both sides. Have a large braising pan or Dutch oven ready.

2

Heat the oil in a large skillet over medium-high heat. When it’s hot enough that a piece of the chicken dipped in the oil sizzles, add the chicken, skin-side down. You’ll need to do this in two batches.

3

Cook until the chicken has browned, 6 to 7 minutes minutes, and then turn and cook on the other side until it no longer looks raw, 5 to 6 minutes. When it is done, remove the chicken to the braising pan and keep it warm.

4

Pour off all but 2 tablespoons of oil and add the pancetta. Cook until it is browned, about 3 minutes. Add the onion and cook until it is softened, about 2 minutes, scraping the bottom of the pan to free up any browned sticky bits. Add the carrots and celery and cook until they soften, about 3 minutes. Add the garlic and cook until it is fragrant, about 2 minutes.

5

Add the red wine and allow it to reduce by 1/3, until it smells sweet and not of raw alcohol, about 5 minutes. Add the tomatoes, bay leaf and rosemary and cook briefly to marry the flavors. Season to taste with more salt and pepper.

6

Pour the sauce over the browned chicken in the braising pan, cover and cook over medium-low heat until the chicken is quite tender and begins to pull away from the bone, 35 to 40 minutes. Sprinkle with parsley before serving.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.