Braised Chicken with Tomato, Pancetta and Zinfandel

Bay Area wine drinkers are such fans of Zinfandel that they turn out by the thousands for the ZAP (Zinfandel Advocates and Producers) tasting held in San Francisco each winter. With its reputation as a wine for relaxed occasions, Zinfandel complements winter stews and braises, especially when tomato sauce is involved. For this dish, many Bay Area cooks would use a bird from Sonoma Countys Petaluma Poultry either the free-range Rocky or his sibling Rosie, the nation's first certified organic chicken. Pair this dish with creamy polenta. Serve with a spicy red wine, such as Zinfandel.
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