CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689c23a   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Skillet Chicken w/Tomatoes, Pancetta & Mozzarella   
    Categories: Poultry, Pork, Vegetables, Cheese, Herbs   
         Yield: 4 Servings   
       
     3 1/2 lb Bone-in chicken pieces   
         2 ts Kosher salt   
         1 ts Black pepper   
         1 tb Extra-virgin olive oil   
         5 oz Pancetta; diced   
         3 cl Garlic; thin sliced   
         2    Anchovy fillets   
       1/4 ts Red pepper flakes   
        28 oz Can whole plum tomatoes   
         1 lg Basil sprig;   
              More chopped basil; for   
              - serving   
         8 oz Bocconcini; halved   
              +=OR=+   
         8 oz Mozzarella;in 3/4" pieces   
       
     Set oven @ 400ºF/205ºC.   
        
     Pat chicken dry and season with salt and pepper.   
        
     In a large oven-proof skillet, warm oil over medium-high   
     heat. Add pancetta and cook, stirring frequently, until   
     browned. Use a slotted spoon to transfer pancetta to a   
     paper-towel-lined plate.   
        
     Add chicken to skillet. Sear, turning only occasionally,   
     until well browned on all sides, about 10 minutes.   
     Transfer to a large plate. Pour off all but 1 tablespoon   
     oil.   
        
     Add garlic, anchovy and red pepper flakes to skillet;   
     fry 1 minute. Stir in tomatoes and basil. Cook, breaking   
     up tomatoes with a spatula, until sauce thickens   
     somewhat, about 10 minutes.   
        
     Return chicken to skillet. Transfer skillet to oven and   
     cook, uncovered, until chicken is no longer pink, about   
     30 minutes.   
        
     Scatter bocconcini or mozzarella pieces over skillet.   
     Adjust oven temperature to broil. Return skillet to oven   
     and broil until cheese is melted and bubbling, 2 to 3   
     minutes (watch carefully to see that it does not burn).   
     Garnish with pancetta and chopped basil before serving.   
        
     By Melissa Clark   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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