Chicken and Tomato Fricassee

For Chicken Fricassee

Rinse the chicken pieces under cold water and pat dry with paper towel. Sprinkle generously with salt and pepper. Heat olive oil in a dutch oven on top of the stove. When the oil is hot, place the chicken pieces skin side down in the pan and let cook on medium high heat until golden brown and crisp, 4 to 5 minutes per side. Turn the pieces over and brown the opposite side.

Remove the chicken pieces from the pan and drain most of the fat off. Add the bacon. When the fat begins to render add the onion and garlic. Once the onions begin to soften add the carrot and celery, followed by the dried herbs, tomatoes, water, stock and wine. Bring the mixture to a boil, return the chicken pieces to the pot and submerge. Cover the pot and reduce heat to low and simmer for 15 to 20 minutes.

For Pasta: