Italian-style chicken

Ingredients:

• 6 chicken drumsticks
• 6 chicken thighs
• 1/4 cup olive oil
• 110 g pancetta, cut into 0.5 cm cubes.
• 1 medium onion, chopped
• 3/4 cup chopped carrots
• 1 stalk celery, chopped
• 1 clove garlic, finely chopped
• 2 tsp finely chopped fresh marjoram or oregano leaves
• 1 cup dry red wine
• 1 can (800 g) of canned plum tomatoes in tomato puree
• 2 tbsp chopped parsley leaves

Preparation:

1. Heat a large Dutch oven over medium heat and add 2 tablespoons of olive oil. Season the chicken with salt and pepper. Fry a few pieces at a time until golden brown, about 7 minutes per side. Transfer the fried chicken to a serving platter. Drain the oil from the pan.
2. Return the pot to the heat and add the remaining oil. Fry the pancetta until golden brown, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside. Add the onion, carrot, and celery, scraping up any browned bits with a wooden spoon. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables are golden brown, about 15-20 minutes.
3. Add the garlic and marjoram or oregano and cook for another 2 minutes. Add the wine and cook over high heat, stirring frequently, until the liquid has reduced by two-thirds. Add the reserved pancetta, tomatoes, and canned purée; season with salt and pepper to taste. Bring the sauce to a simmer and partially cover. Simmer, stirring occasionally, until the flavors meld, about 35-40 minutes.
4. Preheat oven to 350°F (175°C). Add the chicken pieces to the simmering sauce and cook for 1 minute to heat through. Transfer the pan to the oven and simmer until the chicken is cooked through, about 35-40 minutes.
5. Remove the chicken from the oven, transfer it to a warmed platter, and cover loosely with foil. Using a large spoon or ladle, skim off any fat from the surface of the sauce and discard. Add the parsley to the sauce and season with salt and pepper to taste. Pour the sauce over the chicken and serve.