Chicken Cacciatore - cooking recipe

Ingredients

1 None chicken (about 2 lbs), cut into 8 pieces
3 cloves garlic, peeled and finely chopped
2 None medium onions, peeled and finely chopped
1 oz fresh flat-leaf parsley, chopped
1 oz fresh sage, chopped
1 cup white wine
3 tbsp balsamic vinegar
1 tbsp olive oil
3 oz pancetta, cut into strips
1/2 lb button mushrooms, halved
2 x 14 oz cans tomatoes
3 oz pitted black olives

Preparation

Place the chicken in a shallow bowl. In a separate bowl, mix the garlic, onions, parsley, sage, wine and vinegar. Season with black pepper and pour over the chicken. Cover and marinate for 2 hours.
Preheat the oven to 400\u00b0F. Remove the chicken from the marinade with a slotted spoon. Heat the oil in a Dutch oven and fry the pancetta until crispy. Remove and drain on paper towels. Cook the chicken pieces until browned. Remove the onions, garlic and herbs from the marinade with a slotted spoon and add to the chicken along with the mushrooms. Saute for 1 min.
Add the marinade and tomatoes and season with salt and black pepper. Sprinkle over the olives. Cover and roast for 30 mins. Sprinkle in the pancetta and serve.