Braised Chicken Provençal

(for two)
This is grown-up food, richly, sensually favored. Wonderful served with a wide ribbon pasta or Crestedi Gallo and a simple butter leaf salad tossed with balsamic
vinegar and olive oil.

2 slices bacon
3 lbs. skinned chicken parts,
dredged in four, salt and pepper
1 sliced brown onion
1 tsp. fresh garlic
1/2 cup red wine (or madeira)
14 oz. can plum tomatoes (don’t drain) ,
coarsely chopped after in the pot
1/2 sliced red bell pepper
1 sliced yellow bell pepper
Zest of half an orange
1/2 tsp. each thyme, rosemary,
fennel seeds, turmeric
1/4 tsp. crushed red pepper or cayenne
1/2 cup kalamata olives
3 tbs. minced fresh parsley

Preheat the oven to 325 degrees. In a large saute pan (with a lid), cook the bacon. Remove it and brown the chicken. Remove the chicken from the pan and saute the onions. When the onions are translucent, put all of the ingredients except the olives and parsley into the pot.

Bring to a boil with the chicken. Cover and bake in the preheated oven for 1 hour.Transfer the chicken pieces to a serving platter, keep warm. Skim the fat off of thesauce. Add the olives and parsley, boil and stir five minutes. Season with salt and freshly ground pepper and pour over the chicken.