Skillet Chicken with Tomatoes, Pancetta and Mozzarella

nytimes.com

Jacquerie

3 ½ pounds bone-in chicken pieces (or use a 3½ pound chicken cut into 8 pieces)

2 teaspoons kosher salt

1 teaspoon black pepper

1 tablespoon extra-virgin olive oil

5 ounces pancetta, diced

3 garlic cloves, thinly sliced

2 anchovy fillets

¼ teaspoon red pepper flakes

1 (28-ounce) can whole plum tomatoes

1 large basil sprig, plus more chopped basil for serving

8 ounces bocconcini, halved (or use mozzarella cut into ¾-inch pieces)

Directions at nytimes.com

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