Chicken and Potatoes in Marinara Sauce

• Olive oil
• 6 slices bacon, cut into 1 inch pieces
• 4 chicken breasts, bone-in, skin removed OR
• 6 chicken thighs, bone-in, skin removed
• 1/2 large sweet onion, diced
• 4 anchovies in oil
• Pinch of crushed red pepper
• 2 Tbs Italian seasoning
• 1 Tbs red wine vinegar
• 1 large can tomato sauce
• 1 small can diced tomatoes
• 1 cup chicken stock or broth
• 5 medium white potatoes, skins scrubbed, sliced into 1/4 inch slices
• Salt & Pepper

Directions

1. Heat the olive oil in a large skillet that has a lid. Add the bacon to the pan and cook until crisp. Remove to a paper towel and save for later. Leave the rendered fat in the pan.
2. Season chicken liberally with salt and pepper and brown on both sides in the skillet. Remove to a plate for later.
3. Add onions, anchovies, crushed red pepper, and Italian seasoning to the pan. Sweat the onions for a few minutes.
4. Add the vinegar to begin to deglaze the pan, then add the tomato sauce, diced tomatoes, chicken stock, and bacon.
5. Season to taste with salt & pepper.
6. Bring to a boil then add in the potatoes. Stir to cover the potatoes with sauce.
7. Place the chicken pieces on top, nestling them down in the sauce. Bring to a boil, cover, and reduce to a simmer.
8. Cook covered for 45 minutes.