Chicken Cacciatore with Pancetta

We’ve updated the traditional chicken cacciatore with the addition of pancetta, an unsmoked Italian bacon. It adds to the deep, meaty flavor of this stew while providing a nice salty bite.

tablespoons all-purpose flour 1/2 teaspoon coarse salt 1/8 teaspoon pepper 12 oz. boneless skinless chicken thighs, cut into 1 1/2-inch pieces, patted dry 3 tablespoons extra-virgin olive oil, divided 1/4 cup diced pancetta or bacon (1/4 inch)

medium onion, halved, thinly sliced lengthwise 1 (14.5-oz.) can diced tomatoes 5 oz. crimini mushrooms, quartered 2 tablespoons finely chopped fresh Italian parsley 1. Combine flour, salt and pepper in resealable plastic bag. Add chicken; shake to coat.

Heat 1 tablespoon of the oil in large nonstick skillet over medium heat until hot. Cook pancetta 1 minute or until it begins to render its fat. Add chicken, in batches if necessary; cook 5 minutes or until lightly browned, turning once.

Add onion; reduce heat to low. Cover and cook 5 minutes or until onion is softened. Increase heat to medium-low. Add tomatoes; cover and cook 5 minutes or until sauce is thickened and chicken is no longer pink, stirring occasionally.

Meanwhile, heat remaining 2 tablespoons oil in medium skillet over medium heat until hot. Cook and stir mushrooms 5 minutes or until browned. Remove from heat; stir in parsley. Stir into chicken mixture.

(1 3/4-cup) servings PER SERVING: 670 calories, 46.5 g total fat (11.5 g saturated fat), 42.5 g protein, 22.5 g carbohydrate, 120 mg cholesterol, 890 mg sodium, 4.5 g fiber