Here's one solution: Roman-Style Chicken. Yes, it has some pancetta in it. The rest of it is really healthy, and the pancetta is extra-delicious. We had it with some good bread to soak up the sauce and salad.
I've used bone-in breasts for this, as well as boneless skinless, and I sometimes throw in some drumsticks for the kids. The cooking time has to be adjusted, but they all taste great.
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Roman-style Chicken
INGREDIENTS:
- 2-4 chicken breasts,
- 1/2 t. salt, plus 1 teaspoon
- 1/2 t. black pepper, plus 1 teaspoon
- 1/4 c. olive oil
- 1 red bell peppers, sliced
- 1 yellow bell pepper, sliced
- 5 oz. pancetta, chopped
- 2 garlic cloves, chopped
- 1 15 oz can diced tomatoes
- 1/2 c. white wine
- 1 T. fresh thyme
- 1/2 t. dried oregano leaves
- 1/2 c. chicken broth
- 2 T. capers
- 1/4 c. parsley
METHOD:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the pancetta until browned on both sides. Remove from the pan and set aside.
Add the chicken to the pan and brown on both sides. Remove chicken from pan and set aside.
Keeping the same pan over medium heat, add the peppers and cook until the peppers have browned, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon or spatula, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.
If serving immediately, add the capers, pancetta, and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers, pancetta and the parsley and serve.
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