2 tablespoons extra-virgin olive oil
14 cup sliced PEPPADEW® peppers
6 whole chicken legs
1 tablespoon tomato paste
Salt and freshly ground pepper
34 cup dry white wine
14 pound thickly sliced pancetta, cut into 12-inch pieces
2 thyme sprigs
1 onion, finely chopped
1 rosemary sprig
1 carrot, finely chopped
14 cup sliced pitted kalamata olives
1 celery rib, finely chopped
1 cup chicken stock or low-sodium broth
2 garlic cloves, minced
1 12 tablespoons red wine vinegar
1 cup roasted red peppers from a jar, cut into strips
Preheat the oven to 350°. In a deep, 12-inch ovenproof sauté pan, heat the olive oil. Season the chicken with salt and pepper and cook over high heat turning once, until browned, about 12 minutes. Transfer the chicken to a platter.
Add the pancetta to the sauté 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 sauté 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.