Total Calories: 157
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.
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