Braised Chicken with Peppers, Olives and Capers | Williams Sonoma

Ingredients

• 1 chicken, about 3 1/2 lb., cut into 10 pieces
• Coarse kosher salt and freshly ground black pepper, to taste
• 1 Tbs. olive oil
• 2 Tbs. minced fresh rosemary
• 2 large red or yellow bell peppers, seeded and sliced
• 1 large yellow onion, halved and sliced
• 1 1/2 oz. pancetta, chopped
• 1/2 tsp. red pepper flakes
• 1 can (14 1/2 oz.) diced tomatoes with juices
• 1 cup dry white wine
• 1/3 cup pitted Kalamata olives
• 2 Tbs. capers, rinsed