Mediterranean Chicken Stew with Rosemary, Pancetta, and Olives

1. Prepare Chicken

Pat the chicken pieces dry with a paper towel to ensure they brown nicely. Season them generously with coarse kosher salt and freshly ground black pepper on all sides.

2. Brown Chicken

Warm the olive oil in a heavy large pot over medium-high heat. Once the oil is shimmering, add the minced rosemary and let it infuse the oil for a moment. Place the chicken pieces in the pot, skin side down, and cook for about 5 minutes per side, until they are golden brown. Once browned, transfer the chicken to a plate.

3. Sauté Vegetables

In the same pot, add the sliced bell peppers, onion, chopped pancetta, and red pepper flakes. Sprinkle with a pinch of salt and pepper. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the pancetta is slightly crisp.

4. Add Liquids and Chicken

Pour in the diced tomatoes, dry white wine, pitted kalamata olives, and rinsed capers. Stir to combine and bring the mixture to a boil. Return the chicken pieces to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.

5. Cook Dark Meat

After 20 minutes, remove the chicken breasts and set them aside on a plate, keeping them warm. Continue to cook the dark meat (thighs and drumsticks) covered for an additional 10 minutes.

6. Thicken Sauce

Uncover the pot and simmer for another 15 minutes to let the sauce thicken slightly. Return the chicken breasts to the pot and let everything simmer together for a final 5 minutes to ensure the flavors meld beautifully.

7. Serve

To serve, divide the chicken and sauce among four warmed plates. Enjoy this hearty, flavorful stew with a side of crusty bread or your favorite grain.