call the Chino-Latino mashup.
Transfer the chicken to a platter.. Add the pancetta to the saute pan and cook over moderate heat until lightly browned, about 5 minutes.Add the onion, carrot, celery, garlic, roasted peppers, and Peppadew peppers and cook over high heat, stirring, until the carrot is softened, about 5 minutes.
Add the tomato paste and wine and cook until the wine is nearly evaporated.Add the herb sprigs and olives and season with salt and pepper.Nestle the chicken in the vegetables, add the stock, and bring to a boil.
Cover tightly, transfer to the oven, and braise until cooked through, about 30 minutes.. Return the saute pan to the stove and boil over moderate heat, uncovered, until the sauce is thickened slightly, about 10 minutes.Discard the herb sprigs, stir in the vinegar, and serve..
Originally appeared: November 2006.(Keep screen awake).
, cored and quartered.Microwave on high for about six minutes, until tender.
Let stand, then unwrap and peel.You can also swap in pickled beets for a brighter bite..
Looking for more ingredient substitutions?You can swap the sour cream for crème fraîche.
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