Recipe Summary test

10 mins
35 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • In a large, heavy pot, heat 1/4 cup EVOO, 4 turns of the pan, over high heat. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes. Add the onions, carrots and bay leaf and cook until browned, about 8 minutes more. Stir in the balsamic vinegar, scraping up the pan drippings. Remove the pan from the heat.

  • In a food processor, puree the roasted peppers, then stir into the pot. Throw in the thyme sprigs, chili powder, paprika and allspice; season with salt and pepper. Add the chicken broth, bring to a boil, then reduce the heat and simmer for 20 minutes, skimming the fat from the surface, if desired.

  • Preheat the oven to 375 degrees . In a small skillet, heat the remaining 1/4 cup EVOO, 4 turns of the pan, over medium-high heat. Add the pancetta and cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer to a small plate. Add the butter to the skillet and turn off the heat.

  • Place the bread and garlic in a large bowl. Pour the butter mixture evenly over the bread. Sprinkle the pancetta, cheese, rosemary and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake until golden, tossing every now and again, about 15 minutes. Let cool.

  • Discard the bay leaf and thyme sprigs. Serve the chili in mugs and top with the pancetta croutons.