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Chicken Roman Style Ingredients

1/ 4 cup extra virgin olive oil (60 ml) 1 clove of garlic, peeled and crushed 2 ounces thickly sliced lean pancetta or fatty prosciutto, cut into thin strips (60 g) 1 chicken, 3 to 3 1/ 2 pounds, cut into 10 pieces (1.35 to 1.575 kg) 1 tablespoon chopped fresh marjoram, or 1 teaspoon dried Salt and freshly ground black pepper 1/ 3 cup dry white wine (80 ml) 1 pound ripe tomatoes, peeled, seeded, and cut into thin strips (450 g) 1/ 2 teaspoon anchovy paste

• Heat the olive oil in a skillet large enough to hold all the chicken. Add the garlic and cook slowly until brown; discard the garlic.
• Add the pancetta or prosciutto and the chicken pieces and brown over moderately high heat, turning the chicken as necessary.
• Season with the marjoram and salt and pepper to taste.
• When the chicken is golden, pour in the white wine and simmer until it is reduced by half, turning the chicken once or twice.
• Add the tomatoes and the anchovy paste, mixing the paste into the liquid in the center of the pan.
• Cover and continue to simmer, turning the chicken every now and then, for 20 to 25 minutes.
• If necessary, add a few tablespoons water; there should be some sauce, but it should not be too liquid.

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