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1
Set a large skillet with a lid over medium-high heat.
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2
Add the oil, pancetta, herbs, and garlic and cook, stirring occasionally, until the pancetta browns, about 5 minutes.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Taste the sauce and add salt and pepper to taste.
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8
Spoon the sauce over the chicken, garnish, and serve.
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9
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.
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10
Add salt, pepper, vinegar, and 1/4 cup water.
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11
Turn the heat to low and cover; cook until the breasts are done, less than 10 minutes.
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12
Uncover, taste and adjust the seasoning, garnish, and serve.
