Sunday Chicken Ragu

• 2 pounds chicken thighs, boneless, skinless, cut into1-1 1/2 pieces
• 3/4 inch piece of pancetta, small dice
• 3 tablespoons EVOO
• 1 tablespoon butter
• 1 sprig thyme leaves removed and minced
• 1 tablespoon fresh sage, minced
• 1 1/2 teaspoons rosemary, minced
• 2 large shallots, minced
• 1-2 garlic cloves, minced
• 1 carrot, peeled and finely diced
• 1/4 cup celery, finely diced
• 3/4-1 cups light dry red wine
• 1 pint cherry or grape tomato assortment, halved
• 1 15 ounce can diced tomatoes, drained (save juice)
• Salt and pepper to taste
• Final tablespoon of butter to finish

1. Cook pancetta in 2 tablespoons EVOO and a tablespoon butter, stirring occasionally, 2 minutes. Add thyme, sage and rosemary, cook stirring, 30 seconds. Add chicken and cook, stirring until chicken is no longer pink on the outside, 3-4 minutes. Add shallots, garlic, carrot, celery, cook, stirring occasionally, 5 minutes.
2. Add drained tomato juice and wine and simmer, uncovered, stirring occasionally until liquid is reduced to about 1 cup, about 10 minutes. Add tomatoes, salt, and pepper, simmer, stirring occasionally, until sauce is thickened, 10 minutes. Season with salt and pepper. Stir in a tablespoon of butter and check seasonings. Can be made a day ahead, cooled chilled covered.

chicken thighs, pancetta, evoo, butter, thyme, fresh sage, rosemary, shallots, garlic, carrot, celery, light dry red wine, cherry, tomatoes, salt, butter

Taken from food52.com/recipes/13963-sunday-chicken-ragu (may not work)