3 pounds bone-in chicken thighs and/or breasts (8-10 pieces)
1/4 lb naturally cured lean bacon or pancetta, cubed
olive oil for frying
1/2 cup red onion, chopped
1 large carrot, chopped
1 stalk of celery, chopped
1½ teaspoons fresh rosemary, finely chopped
2 garlic cloves, minced
3/4 cup dry white wine, divided
1/2 cup pitted kalamata olives, sliced
2 anchovy fillets in oil, finely chopped
1½ teaspoons balsamic vinegar
fresh ground pepper, to taste
sprigs of rosemary, garnish
Wash and dry the chicken. Season with salt and pepper and let stand. You may want to remove the skin from outside of the thighs and breasts. The skin will provide more moisture (in the form of fat) to the chicken.
Place a large Dutch oven or a large pan (that has a lid) over medium-high heat. If frying the chicken with skin-on, use 1 tablespoon of oil. If frying without skin, use about 3 tablespoons of oil. Place the chicken skin-side down and fry for about 5 minutes, until the skin is crispy and brown. Careful of the splatter, turn the chicken and lightly brown the underside for another 5 minutes. Remove to a plate and let stand. Discard any excess oil and fat that remains in the pan leaving only 1 tablespoon.
While chicken is browning, do all your prep: chop up the bacon, onion, carrot, and celery and set aside. Similarly, prepare finely chop the garlic and rosemary. Slice the olives (into thirds is about the right thickness) and finely chop the anchovies.
Over medium-high, reheat the pan used to fry the chicken and the residual oil. Add the bacon and fry for 1 minute until oil in bacon starts to ‘melt.’ Add the mirepoix (chopped carrots, celery, and onion) to the pan and fry for about 5 minutes or until the bacon has cooked and the veggies are showing slight caramelization.
Add the rosemary and garlic and saute for 1 more minute then add anchovies and olives. Add 1/4 cup of wine to the pan and deglaze. Then add remaining 1/2 cup of wine plus the balsamic and stir everything together. Add browned chicken on top of the mixture and cover with lid. Cook for about 20 minutes over medium-low heat (just enough to keep everything simmering well), turning after 10 minutes.
After 20 minutes, check chicken for doneness. Juices should run completely clear and internal temperature of chicken should be 165-170ºF. Remove from heat; turn chicken again; cover and let stand for 5 minute while you prepare your plates and sides.
Serve one piece of chicken per person, being sure to spoon a healthy spoonful of olives and veggies and the rich sauce over each piece. Garnish with sprig of rosemary and enjoy.