Active cooking time: 20 minutes
Inactive cooking time:Â 45 minutes
2 chicken breasts, bone-in
3 slices of pancetta (about 1-2oz), diced
2 cups white wine
2 tablespoons oregano
2 tablespoons parsley
1 tablespoon rosemary
3-4 leaves fresh parsley
4 cloves garlic, minced
1 tablespoon onion powder
1. Preheat a large, deep pot on medium high heat. Generously season both sides of the chicken with salt and pepper. When hot, carefully place the chicken breast face down in the pot. Â Let the chicken brown for about 3-4 minutes, and then flip over and leave alone for another 3-4 minutes. This will create a golden crisp on the outside of the chicken.
2. While the chicken browns, brown the pancetta and the garlic in a small saucepan on medium heat until the pancetta starts to brown.
3. Pour the wine into the pot, and add the pancetta, garlic, and all the spices and herbs into the pot. Reduce the heat to medium and cover the pot. Over the course of 40 minutes, periodically baste the chicken with the juices from the bottom of the pan.
4. After about 40 minutes of cooking, use a meat thermometer to check if the chicken is 170F. Once it is, remove the chicken from the pot.
5. With only the wine and spices in the pot, turn the heat up to medium high (to kill any lingering bacteria). StirÂ occasionallyÂ and reduce to a sauce, which will take about 5 minutes.