Serves: 4
Total Calories: 157

2 ounces thinly sliced Italian bacon (pancetta), chopped
2 tablespoons olive oil
1 chicken, about 3 1/2 pounds, cut into 8 serving pieces
salt and freshly ground black pepper
2 cloves garlic, finely chopped
1 teaspoon dried marjoram
1/2 cup dry white wine
2 cups peeled, seeded, and diced tomatoes, or chopped canned tomatoes

1 In a large skillet over medium heat, cook the pancetta in the olive oil until golden brown, about 10 minutes.

2 Pat the chicken dry with paper towels. Add the chicken to the skillet and sprinkle with salt and pepper to taste. Cook, turning occasionally, until the pieces are browned on all sides, about 15 minutes.

3 Tip the pan and skim off the excess fat with a large spoon. Sprinkle the chicken with garlic and marjoram. Add the wine and cook 1 minute. Stir in the tomatoes and bring to a simmer. Cook, stirring occasionally, until the juices run clear when the chicken is cut in the thickest part of the thigh, 20 to 30 minutes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 157
Calories from Fat: 83

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
Baked Chicken with Potatoes and Lemon
Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
Chicken Salad with Two Peppers
Chicken Under a Brick
Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
Chicken with Olives
Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
Grilled Quail
Lemon Chicken Salad
Marinated Grilled Chicken
Piedmont-Style Chicken Salad
Poached Turkey Meat Loaf
Quail in the Pan with Porcini
Quail with Tomatoes and Rosemary
Roasted Boiled Chicken
Roasted Chicken with Marsala and Anchovies
Roasted Chicken with Rosemary
Roasted Chicken with Sage and White Wine
Rolled Stuffed Turkey Breast
Roman-Style Chicken
Salad-Topped Chicken Cutlets
Spiced Roasted Duck
Stuffed Chicken in Ragù
Stuffed Roasted Capon
Turkey Rolls in Red Wine Tomato Sauce
Tuscan Fried Chicken