Step 1

In a large heavy skillet, heat the oil over medium heat and cook the pancetta until cooked through and lightly browned, about 5 minutes.

Step 2

Remove the pancetta to a plate, set aside, and brown the thighs well on all sides, about 10 minutes.

Step 3

Remove the chicken to the plate and cook the onions until translucent and soft, stirring often, about 5 minutes.

Step 4

Add the garlic and cook just until fragrant.

Step 5

Add the wine, increase heat to medium high heat, and cook just until the wine is reduced by half.

Step 6

Add the tomatoes, tomato paste, water, rosemary, thyme, salt, pepper, and pepper flakes if using.

Step 7

Bring to a boil, then reduce to a simmer and return the chicken and pancetta to the pot.

Step 8

Cover the pan, and cook over low heat for 20 minute, or until the sauce has thickened, adding additional water as needed if the sauce thickens too much.

Step 9

Taste the sauce, and adjust salt and pepper as needed.

Step 10

Stir in the balsamic vinegar and place the chicken on a platter.

Step 11

Top with the sauce, then sprinkle with the chopped fresh parsley.