Chicken in Roasted Red Pepper Sauce

• 3 sweet red peppers
• 1 tablespoon tomato paste
• 1 whole chicken (about 3 lb)
• 1 tablespoon smoked paprika or 1 tablespoon paprika
• 12 teaspoon salt
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 ounces pancetta or 3 ounces cured ham, cubed
• 14 teaspoon hot pepper flakes
• 2 cups tomatoes, chopped
• 3 tablespoons fresh parsley, minced

1. Broil red peppers, turning occasionally, until softened and charred, 10-15 minutes.
2. Let cool.
3. Peel seed and core.
4. In food processor, puree peppers with tomato paste until smooth.
5. Meanwhile, cut chicken into 8 pieces, cutting breasts in half.
6. Toss with paprika and salt.
7. In Dutch oven, heat 1 tablespoons of the oil over medium-high heat; brown chicken, in batches, 8 minutes.
8. Transfer to a plate.
9. Drain fat from pan and wipe out.
10. Add remaining oil to pan; saute oinion and garlic until softened, about 5 minutes.
11. Add pancetta and hot pepper flakes; cook stirring for 2 minutes.
12. Return chicken to pan.
13. Add tomatoes and bring to boil; stir in red pepper mixture.
14. Cover and simmer over medium-low heat until thickened and juices run clear when chichen is pierced, about 20 minutes.
15. Stir in parsley.

sweet red peppers, tomato paste, chicken, paprika, salt, olive oil, onion, garlic, pancetta, hot pepper, tomatoes, fresh parsley

Taken from www.food.com/recipe/chicken-in-roasted-red-pepper-sauce-435367 (may not work)