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Export 13 ingredients for grocery delivery
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.
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