Chicken Canzanese

Not DrDaddy's recipe but too good not to share. It's the spicy flavor profile that makes the dish so memorable. From America's Test Kitchen.

1 T olive oil
2 oz lean salt pork or pancetta, cut into 1/4 -inch cubes
4 garlic cloves, sliced thin
8 chicken thighs (about 3 pounds), trimmed of excess fat and skin
ground black pepper
1 T unbleached all-purpose flour
2 c dry white wine
1 c chicken stock
4 whole cloves
1 sprig fresh rosemary, leaves separated, stem reserved
12 whole fresh sage leaves
2 bay leaves
1/4 to 1/2 t red pepper flakes
2 T butter
1 T fresh lemon juice
salt & pepper to taste

Preheat oven to 325 degrees F (165 C), and adjust rack to lower-middle position. Heat 1 t oil in 12-inch heavy stainless steel skillet over medium heat until shimmering. Add pork and cook, stirring frequently until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently until garlic is golden brown, about 1 1/2 minutes. Transfer garlic and pork to small bowl and set aside. Do not rinse pan. Increase heat to medium-high; add remaining 2 t oil and heat until just smoking. Dry chicken thoroughly with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5-8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer.
 
Transfer chicken to large plate. Discard all but 2 T fat from pan. Sprinkle flour over fat and cook, stirring constantly for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved pork and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees F (150 C).) Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1 1/4 cups, 2-5 minutes. Off heat, stir in minced rosemary, lemon juice and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve. Suggested sides: roasted baby bok choy and couscous.