Roman-style chicken with peppers

Pat the chicken thighs and drumsticks dry with paper towels and season generously with fine sea salt and freshly ground black pepper.

In a large, heavy-bottomed pot or Dutch oven, add the diced guanciale and cook over medium heat until crispy and its fat has rendered, about 8-10 minutes. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pot.

Increase the heat to medium-high. Add the chicken thighs and drumsticks to the pot, skin-side down first, and brown them deeply on all sides, about 5-7 minutes per side. Remove the browned chicken from the pot and set aside.