Italian Chicken with Pasta

The latest inspiration was really no inspiration at all... Basically, I just felt like slow-cooking chicken thighs in my dutch oven, and I didn't want to go to the grocery store to buy anything. So, I did the usual "Stephanie" thing, and used what I had in the house! (And yes, I do keep pancetta on hand at all times- very crucial ingredient in many recipes!) Surprisingly, I didn't think that this was going to turn out as good as it did-- and it was even better the second day!

1.5 lbs boneless, skinless chicken thighs (or one package)

4 oz pancetta, diced

1 clove garlic, pressed or chopped

2 medium carrots, chopped

1 small onion, chopped

3/4 cup red wine

28 oz can diced or whole plum tomatoes, with juice

2 bay leaves

1 tsp italian seasoning (I like the versatile Bouquet Garni from Penzey's)

11 oz can V8 juice

1/4 cup chopped fresh basil

salt and pepper

Rinse chicken and pat dry. Season with salt and pepper. Heat dutch oven over medium heat with some olive oil in the bottom of the pan. Brown chicken on all sides, then remove from pan and cover to keep warm.

Add pancetta to pan and saute until browned and fat is rendered. Add garlic, cook for a few seconds, stirring. Then add onion and carrots and saute until softened, about 5 minutes.

Pour red wine into pan, gently scraping the bottom to deglaze the pan.

Add tomatoes and bay leaves. Bring to a simmer, then return chicken to pan. Cover and simmer for 15 minutes. Add V8 juice and basil. Return to a simmer, covered for an additional 45 minutes, or until chicken is cook through and falls apart easily with a spoon. Remove bay leaves before serving.

Serve with sides of butter pasta seasoned with salt and pepper and sauteed spinach. (And of course plenty of parmesan or romano cheese!)

NOTE: The picture shows sauteed spinach mixed in with the chicken, but it is great on the side as well!