1 teaspoon chopped fresh rosemary leaves or 1/2 teaspoon dried
2 fresh thyme sprigs or 1/2 teaspoon dried
3 garlic cloves
peeled and lightly smashed
1 chicken
3 to 4 pounds
cut into serving pieces
or 2 1/2 to 3 pounds chicken parts
trimmed of excess fat
Salt and black pepper to taste
1/2 cup good-quality red wine or balsamic vinegar
Chopped fresh parsley leaves for garnish
Instructions
Set a large skillet with a lid over medium-high heat.
Add the oil, pancetta, herbs, and garlic and cook, stirring occasionally, until the pancetta browns, about 5 minutes.
Remove the garlic and place the chicken in the skillet; brown it well, rotating and turning the pieces as necessary and sprinkling them with salt and pepper, 10 to 15 minutes.
Add the vinegar and 1/2 cup water; raise the heat to high and cook for a minute or two, until the mixture has reduced slightly and thickened somewhat.
Reduce the heat to low and cover the skillet; cook until the chicken is tender and there is only the barest trace of pink near the bone, about 20 minutes more.
Transfer the chicken to a warm platter and, if the sauce is thin, raise the heat to high, stirring and reducing the sauce as necessary until it is thick and glossy, just a few minutes.
Taste the sauce and add salt and pepper to taste.
Spoon the sauce over the chicken, garnish, and serve.
Made with boneless breasts, this is a fine, fast weeknight dish (30 minutes, tops): In step 1, the bacon is optional; quickly brown 4 pieces boneless, skinless chicken breasts in the oil on both sides.
Add salt, pepper, vinegar, and 1/4 cup water.
Turn the heat to low and cover; cook until the breasts are done, less than 10 minutes.
Uncover, taste and adjust the seasoning, garnish, and serve.