Season the chicken pieces with salt + pepper. Dust the chicken pieces with flour.
Brown the chicken in olive oil, over medium-high heat, in a large cast-iron pan. Remove the chicken from the pan.
Add the diced pancetta to the pan and cook until crisp. Add the carrot, onion, celery, mushrooms and garlic. Cook until golden.
Stir in the Italian Tomato Puree, red wine and chicken stock. Bring to a boil then add the rosemary and chicken pieces. Cover and simmer over low heat until the chicken is very tender, about an hour.
Discard the rosemary sprigs and garnish with chopped Italian parsley. I recommend serving this Italian Stewed Chicken with Rosemary + Parmesan roasted potatoes.
This recipe was created in partnership with Fresh Up Your Life USA.