One pan chicken
Toss chicken in EV00 and rosemary, thyme, garlic, basil, etc.
Brown chicken pieces in hot skillet, skin side down.
Then set aside.
Sauté in butter: pancetta, onions, rosemary, carrots, celery, mushrooms, garlic, and chili flakes
Put chicken back into pan on top of veggies, skin side up.
Pour over top one can of tomato pieces and one can of tomato paste mixed with one can of chicken stock
Cover and simmer for 25 minutes
Top with parsley or cilantro, and serve it right in the pot with some sort of potatoes, polenta or pasta.
Serve asparagus on the site
Robert@RobertAndrews.NET
