4 chicken breast halves, bone in
(about 2 lb.)
3/4 tsp. salt
1/4 tsp. pepper
2 T. olive oil
4 oz. pancetta or Canadian
bacon, finely diced
1 medium onion, chopped
1 cup dry white wine
1 T. minced fresh sage or
1/2 tsp. dried sage
1- 10 oz. pkg. frozen peas,
defrosted
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Rinse chicken and pat dry.
Season lightly with salt &
pepper. In a Dutch oven, heat
olive oil over med-high heat.
Add pancetta and onion and
cook 2 minutes, or until onion
is softened. Add chicken breasts
and cook 3-4 minutes on each side,
until lightly browned. Add wine &
sage. Cover pan, reduce heat to low,
and simmer 25 minutes, or until
chicken is fork tender. Add peas and
cook 5 minutes more. Season with
additional pepper and salt, if needed.