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1
In a large skillet, heat the olive oil over medium-high heat.
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2
Season the chicken with salt and black pepper.
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3
Add the chicken to the skillet, making sure to not overcrowd the pan.
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4
Cook until richly golden brown and seared, about 4 minutes per side.
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5
Pour in the red wine and deglaze the pan.
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6
Transfer the chicken and wine to the slow cooker.
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7
Add the pepperoni slices, onions, diced tomatoes, chicken stock, rosemary, bay leaf, and salt to the slow cooker and cover and cook on high for 2 hours or on low for 4 hours.
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8
The pepperoni will render some fat, skim the fat off the surface of the sauce.
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9
Remove the chicken from the sauce and transfer to a cutting board.
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10
Discard the bones and cover with foil to keep warm.
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11
To fry the herbs leaves; bring a small saucepan with a few tablespoons of olive oil over moderately high heat.
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12
Fry the leaves very briefly for about 5 to 15 seconds until crisp.
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13
Using a slotted-spoon, transfer the sage and parsley to a paper towel to drain.
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14
To serve, remove the bay leaf and rosemary sprigs from the sauce.
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15
Arrange the chicken in a deep-dish serving platter and pour the sauce over the top.
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16
Scatter the pepperoni slices around and over the chicken and garnish with the crispy herbs.
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17
Serve with potatoes or toasted bread.
