Italian Chicken Chili With Pancetta Crouton Toppers

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From rachael ray's magazine. looks great for cool weather days.

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Steps

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In a large , heavy pot , heat 1 / 4 cup of the oil over high heat.

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Add chicken , season with salt and pepper , and cook until lightly brown , about 5 minutes.

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Add onions , carrots , and bay leaf , and cook until browned , about 8 minutes.

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Stir in balsamic vinegar and scrape up any pan drippings.

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Remove pan from heat.

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In a food processor , puree the roasted peppers , then stir them into the pot.

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Add thyme , chili powder , paprika , and allspice.

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Season with salt and pepper.

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Add chicken broth , bring to a boil , then reduce heat and simmer for 20 minutes.

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If desired , skim the fat from the surface.

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Preheat oven to 375f in a small skillet , heat remaining 1 / 4 cup olive oil over medium-high heat.

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Add pancetta.

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Cook until browned , 3 to 5 minutes.

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Using a slotted spoon , transfer pancetta to a plate.

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Add butter to the skillet and turn off the heat.

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Place bread and garlic in a large bowl.

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Pour butter mixture evenly over the bread.

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Sprinkle the reserved pancetta , cheese .

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Ingredients

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extra virgin olive oil, ground chicken, salt and pepper, onions, carrots, bay leaf, balsamic vinegar, roasted red peppers, thyme, chili powder, smoked paprika, allspice, chicken broth, pancetta, butter, crusty bread, garlic cloves, pecorino romano cheese, fresh rosemary