We put our own spin on this perfect winter dish. Whether you choose Classic Red or kick it up a bit with Classic Spicy, this easy dish is sure to please everyone.
3-3/12 pounds bone-in chicken pieces
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
5 ounces diced pancetta
3 cloves thinly sliced garlic
2 anchovy fillets
1 jar Classic Spicy or Classic Red
14 ounce jar whole plum tomatoes
1 large sprig of thyme
8 ounces fresh mozzarella diced
Heat oven to 400 degrees. Pat dry chicken and season with salt and pepper.
In a large oven proof skillet or dutch oven, heat olive oil. Add pancetta and cook until browned. Stir constantly to avoid sticking to pan. Drain pancetta on parchment paper on a dish.
Add chicken to skillet and sear until well brown, about 10 minutes. You will only need to turn chicken occasionally. Transfer to plate and drain all but 1 tablespoon oil.
Add garlic and anchovy to skillet. saute for 1 minute. Stir in tomatoes, thyme and sauce. Break up tomatoes while cooking until sauce somewhat thickens. Remember, the Red or Spicy is already cooked and a full-bodied sauce so you will only cook for 4-6 minutes.
Return Chicken to skillet. Bake skillet in oven until chicken is no longer pink, about 30 minutes.
Scattered mozzarella pieces over chicken. Adjust oven to broil and return chicken to oven. Broil about 2-3 minutes, until cheese starts to bubble. Keep an eye on dish as cheese can burn quickly.
Serve with pasta or a loaf of crusty Italian bread, perfect for soaking up all the juices.
Serves 4 to 6