Sometimes I want to have a few friends over for a nice, relaxed dinner. This is the dish I fall back on year in and year out (with some variations along the way). I like to serve this chicken dish at small dinner parties, because I can make it in the morning when it’s cool and reheat it while I’m entertaining my guests. (This may be prepared 8 hours ahead through Step 4, covered and refrigerated. Return to room temperature before reheating.)
The tomato-leek sauce, with its thyme and red pepper flakes, is a bold addition to the simple sauteed chicken. If you are in a hurry, you can skip the bacon or pancetta, although it gives an additional layer of flavor.
