Chicken with Artichokes, Olives & Pancetta
Serves 6

6 chicken thighs
6 chicken drumsticks
2 Tblsp minced garlic
1/4 cup dried oregano
1/4 cup red wine vinegar
3/4 cup olive oil
salt & freshly ground black pepper
1 lemon, thinly sliced
1 (14 oz.) can artichoke hearts, halved
1/2 cup pitted black olives
3 bay leaves, crumbled
4 oz. pancetta, chopped
1/4 cup light brown sugar
1/2 cup dry white wine

Place the chicken in a large roasting pan. In a small bowl, combine the garlic, oregano, vinegar and olive oil. Season to taste with salt and pepper. Pour over the chicken pieces. Add the lemon, artichoke hearts, olives and bay leaves to the pan. Cover with plastic and marinate in the refrigerator overnight. Preheat the oven to 350† F.

Allow the chicken to sit at room temperature for 30 minutes. In a small skillet, sautÈ the pancetta until slightly browned. Add the pancetta to the chicken pan along with any pan juices. Sprinkle the sugar over the chicken and pour the wine all over.

Roast for 1 hour, making sure the chicken is thoroughly cooked. You may cook this dish ahead of time and reheat for service.