2 tbsp. EV olive oil
4 oz bacon, diced
One 3 lb. chicken, cut into 8 pieces
1 ½ tsp salt
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 serrano chile, stemmed and halved
2 tbsp. tomato paste
½ tsp allspice
1 tsp pimento (smoked Paprika)
1 ½ cups red wine
½ cup low-sodium chicken broth
1 ½ ounces baking chocolate, chopped
2 tbsp. butter, room temperature
2 tsp agave nectar
1 cup frozen peas, thawed
Heat a brassier or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden-brown and crisp, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
Turn the heat up to medium high. Pat the chicken pieces dry with paper towels, sprinkle all over with salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon.
Add the onions, carrots, garlic, and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimento; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more.
De-glaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon.
Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through.