"If you're eating a pork loin or something like that, it's just going to give your.
, cut into strips.Peppadew peppers.
sweet cherry peppers.pitted Kalamata olives.In a deep, 12-inch ovenproof saute pan, heat the olive oil.
Season the chicken with salt and pepper and cook over high heat, turning once, until browned, about 12 minutes.Transfer the chicken to a platter.. Add the pancetta to the saute pan and cook over moderate heat until lightly browned, about 5 minutes.
Add the onion, carrot, celery, garlic, roasted peppers, and Peppadew peppers and cook over high heat, stirring, until the carrot is softened, about 5 minutes.
Add the tomato paste and wine and cook until the wine is nearly evaporated.Using kitchen tongs, char each poblano directly over a medium flame on a gas stovetop.
Cook until skin is blackened, 2 to 3 minutes per side.(Alternatively, preheat oven to broil with rack about 7 inches from heat source.
Place chiles on an aluminum foil–lined baking sheet, and broil until charred, 5 to 8 minutes per side.)Place chiles in a bowl; cover with plastic wrap, and let steam 10 minutes.