Italian Chicken

• 10 chicken thighs, skin on
• 1 medium red onion, chopped
• 2 garlic cloves, peeled
• 3 carrots, peeled and chopped
• olive oil
• 3 chicken stock cubes
• 6 sprigs thyme
• 3 ounces pancetta or 3 ounces bacon, diced
• 12 cup white wine (optional)
• 2 (14 ounce) cans chopped tomatoes
• 2 tablespoons tomato paste

1. Preheat oven to 350F
2. Place the chicken thighs, red onion, garlic and carrots into a deep baking tray and lightly coat with olive oil.
3. Sprinkle with 2 of the stock cubes and the thyme.
4. Place into the oven and roast for 40 minutes.
5. Meanwhile make the sauce: Cook the pancetta or bacon in a pan until it starts to crisp, carefully add the wine (if using) and cook for a few minutes, then add the tomatoes, paste and the last stock cube.
6. Cook for 10 minutes on a medium heat, until it has cooked down into a thick sauce.
7. Remove the chicken from the oven and (very carefully) drain off some of the fat.
8. Take the chicken thighs and the thyme sprigs out of the pan and pour the sauce over the onion, garlic and carrots.
9. Mix well; put the chicken back on top of the sauce skin side up and return to the oven for 15 minutes.
10. Serve immediately.

chicken, red onion, garlic, carrots, olive oil, chicken, thyme, pancetta, white wine, tomatoes, tomato paste

Taken from www.food.com/recipe/italian-chicken-416148 (may not work)