1. In a large, heavy pot, heat 1/4 cup of the oil over high heat. Add chicken, season with salt and pepper, and cook until lightly brown, about 5 minutes. Add onions, carrots, and bay leaf, and cook until browned, about 8 minutes. Stir in balsamic vinegar and scrape up any pan drippings. Remove pan from heat. 2. In a food processor, puree the roasted peppers, then stir them into the pot. Add thyme, chili powder, paprika, and allspice. Season with salt and pepper. 3. Add chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes. If desired, skim the fat from the surface. 4. Preheat oven to 375°F In a small skillet, heat remaining 1/4 cup olive oil over medium-high heat. Add pancetta; cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer pancetta to a plate. Add butter to the skillet and turn off the heat. 5. Place bread and garlic in a large bowl. Pour butter mixture evenly over the bread. Sprinkle the reserved pancetta, cheese, rosemary, and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake until golden, tossing occasionally. Bake for about 15 minutes, remove from oven. Let cool. 6. Discard bay leaf and thyme. Serve chili in mugs, if desired, with pancetta croutons on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
