Here’s another winner from my friend Kenny Polcari!

You will need:

Diced Pancetta
8 Chicken thighs skinless (boneless is your choice)
Onion, chopped
Garlic, chopped
Red wine- 1/2 cup or so
1 can diced tomato + some tomato paste
Rosemary -chopped fresh or dry
Thyme -chopped fresh or dry
Salt, pepper & red pepper flakes
Chicken broth & Balsamic vinegar (1 Tbsn)

In a large skillet start by browning the pancetta, about 5 minutes.  Remove to a plate and brown the chicken thighs on both sides in the yummy pancetta grease. Remove chicken to sit with the panchetta and brown your onions until translucent and golden brown, adding the garlic towards the end.

Now add your wine  and increase heat.  Cook until wine is reduced by half, scrapping up the yummy bits from the bottom of the pan.

Now add your tomatos, paste, some chicken broth, rosemary, thyme,  salt, pepper and red pepper flakes.  Bring to a boil then reduce heat and simmer for 20 minutes until thickened. (you can add more broth if it gets too thick)

Adjust the sauce for salt & pepper and add 1 tablespoon balsamic vinegar.   Mix well and serve with some nice oven roasted asparagus!