In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the pancetta
and cook slowly to render
out much of the fat. Remove all but 4 tablespoons of the fat-oil mixture from the pan and add the garlic and chicken, cooking until chicken
begins to change color and garlic browns. Add the wine
and cook 5 minutes. Add the tomatoes
and peppers, season with salt and pepper to taste and simmer
, uncovered, 45 minutes, until the chicken is cooked through.