chicken with pancetta and olives
lay skin-on chicken in pan (i used 3 leg quarters, but you could use any pieces you want) and drizzle with olive oil and then rub oil all over skin
sprinkle with sea salt (not too much because the pancetta and olives are both salty), black and white pepper, red pepper flakes, and chopped fresh thyme and rosemary
add 3-4 whole peeled shallots and 20 or so garlic cloves throughout pan
top chicken with chopped pancetta - i think it would be good with pieces sliced the thickness of thick cut bacon, but i only had the super thin sliced pancetta that comes in the package in the deli section, and it was fine - i layered and folded them and then chopped them in order to get thicker chunks
cook in oven at 425 for 20-30 minutes as it starts to brown
pull pan out and add a cup + of dry white wine
cook 10 more minutes
pull pan out and add 20 or so olives (use the ones that come in oil rather than the liquid brine if you can) and sliced preserved lemon rinds (I have a big jar of those in my fridge, but i think you could just use regular lemon rind, or omit it if you don't have it)
cook 30 minutes or so more until chicken is golden brown and cooked to internal temp
the garlic, olives, shallots, lemon and herbs cook down with the white wine into an amazing sauce - next time i will serve with crusty bread to sop that up