Chicken with Pancetta Tomato Sauce
from Claudia Tolan, WSM Merchandiser

3 oz pancetta, sliced thick then cubed
2 tablespoons olive oil
2 cloves garlic, crushed
1 onion, chopped
wine, whatever you have open
1 can Pomi tomatoes, strained
boneless chicken thighs (optional)
red pepper flakes (optional)

Sauté the pancetta until golden, add garlic, onion, and olive oil. Add wine cook; until reduced by 2/3 at least. If adding chicken thighs, this is where you put them in to brown. Add tomatoes, turn down heat and simmer 20 minutes. Season to taste, spoon onto your favorite pasta.
Mangia!