1 tbl olive oil
1 cut up chicken, seaoned with salt,pepper, and garlic powder reserve back, neck, and wing tips for a quick stock
1 thick slice pancetta, diced (you can substitute regular bacon or even ham, but you'll need more olive oil if you use ham)
1 onion, chopped (reserve end for stock)
2 fat garlic cloves, minced
2 tbl flour
1 1/2 cups red wine
1 cup chicken stock
1 tbl tomato paste
1 tsp dry thyme
1-2 bay leaves
Set oven to 350
Put neck, back, and wing tips in saucepan and cover with water. Add a stalk of celery and the ends from your chopped onion. Add a boullion cube and bring to a boil. Lower heat and simmer.
Fry the pancetta til brown in olive oil in a dutch oven. Remove from pan and reserve. Add season chicken and brown in batches. Remove from pan. Add onions and saute til translucent. Add garlic and Flour and saute till flour has cooked, about 3 minutes. Add red wine, stirring. Add back pancetta and chicken. Add about 1 cup of chicken stock, stirring to scrape up all the brown bits. The liquid shouldn't cover the chicken completely. Add tomato paste and herbs, and season with salt and pepper. Bring to a boil and reduce heat. Turn the chicken skin side up. Cover and bake in oven 30 minutes. Remove lid and let bake another 30 minutes until sauce is reduced and chicken skin is crisp.