Chicken Cacciatora

1. 1

   Heat the oil in a large casserole. Dust the chicken pieces with flour and shake off excess then brown in oil on all sides; about 6-7 minutes. Transfer chicken to a platter to rest. Reduce heat to medium and add the pancetta, onion, garlic, mushrooms and herbs and cook, stirring, until onion softens, about 5 minutes.

2. 2

   Return browned chicken to the pan and raise the heat to high. Add the white wine and cook until reduced by half, about 5 minutes. Add the tomatoes with their liquid and season with salt and pepper. Bring sauce to a boil, then reduce heat to a simmer and partially cover pan. Simmer until chicken is tender, about 45 minutes; seasoning as necessary.

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