Ingredients
3 1/2 pounds bone-in chicken pieces (or use a 3 1/2 pound chicken cut into 8 pieces)
2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon extra-virgin olive oil
5 ounces pancetta, diced
3 garlic cloves, thinly sliced
2 anchovy fillets
1/4 teaspoon red pepper flakes
1 (28-ounce) can whole plum tomatoes
1 large basil sprig, plus more chopped basil for serving
8 ounces bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)
Directions
1
Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
2
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. About 10 minutes
3
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.
4
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.
5
Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
6
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.