Chicken In Roasted Red Pepper Sauce

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3 sweet red peppers
• 1 tablespoon tomato paste
• 1 whole chicken (about 3 lb)
• 1 tablespoon smoked paprika or 1 tablespoon paprika
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 ounces pancetta or 3 ounces cured ham, cubed
• 1/4 teaspoon hot pepper flakes
• 2 cups tomatoes, chopped
• 3 tablespoons fresh parsley, minced

Recipe

• 1 broil red peppers, turning occasionally, until softened and charred, 10-15 minutes. let cool. peel seed and core.
• 2 in food processor, purée peppers with tomato paste until smooth.
• 3 meanwhile, cut chicken into 8 pieces, cutting breasts in half. toss with paprika and salt. in dutch oven, heat 1 tablespoons of the oil over medium-high heat; brown chicken, in batches, 8 minutes. transfer to a plate. drain fat from pan and wipe out.
• 4 add remaining oil to pan; sauté oinion and garlic until softened, about 5 minutes. add pancetta and hot pepper flakes; cook stirring for 2 minutes. return chicken to pan.
• 5 add tomatoes and bring to boil; stir in red pepper mixture. cover and simmer over medium-low heat until thickened and juices run clear when chichen is pierced, about 20 minutes. stir in parsley.