The best chicken cacciatore

Ingredients:

• 1/4 cup olive oil
• 6 chicken drumsticks
• 6 chicken thighs
• 110 g pancetta, diced
• 2 small carrots, peeled and diced (about 3/4 cup)
• 1 stalk of celery, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, chopped
• 1 tbsp. chopped oregano leaves
• 1 cup dry red wine
• 1 can (800 g) canned peeled whole plum tomatoes, mashed
• 2 tbsp finely chopped parsley leaves + extra for serving

Preparation:

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Season the chicken with salt and pepper. Fry the chicken in batches until golden brown, 5-6 minutes per side. Transfer to a plate or baking sheet.
2. Drain the oil from the cauldron. Place it over medium heat and add the remaining 2 tablespoons of oil. Add the pancetta and cook, stirring, until crisp, 4-5 minutes. Using a slotted spoon, transfer the pancetta to a small plate.
3. Reduce heat to medium-low and add carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are lightly browned, about 10 minutes. Add the garlic and oregano and cook until fragrant, about 1 minute.
4. Add the wine and scrape up any browned bits with a wooden spoon. Increase the heat to high and bring to a boil. Cook, stirring frequently, until the liquid has evaporated and reduced by about two-thirds, 3-4 minutes. Add the tomatoes and pancetta. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Reduce heat to low and bring the sauce to a gentle simmer. Cover and simmer, stirring occasionally, until the flavors meld, 35-40 minutes.
6. Meanwhile, preheat oven to 175°C.
7. Add the chicken to the sauce, skin side up, cover, and place the casserole in the oven. Bake until the chicken is cooked through and tender, 35-40 minutes. Transfer the chicken pieces to a serving platter and cover loosely with foil to keep warm. If necessary, skim off any fat from the surface of the sauce with a large spoon or ladle and discard. Stir in the parsley and season with salt and pepper to taste. Pour the sauce over the chicken and sprinkle with parsley.