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Roast Chicken with Pancetta and Olives

4.9

(130)

Image may contain Animal Bird Poultry Fowl and Food
Photo by Marcus Nilsson

Oltranti and his family prepare this dish with rabbit, but it's equally appealing with chicken. Roasted with super-savory pancetta and olives, the garlicky meat stays moist in a shallow bath of white wine.

Cooks' note:

To cut a chicken into 12 pieces, remove wings and cut each breast half into 3 pieces, then separate drumsticks and thighs. Backbones can be used to make chicken stock.

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