Tomato, Pancetta And Olive Chicken - cooking recipe

Ingredients

1 tbsp olive oil
8 None boneless skinless chicken thighs
1 large onion, cut into wedges
6 slices pancetta, coarsely chopped
4 cloves garlic, crushed
1 cup loosely packed fresh oregano leaves
1/2 cup dry white wine
8 oz cherry tomatoes
1 cup chicken stock
1 cup pitted green olives
1 tsp sugar

Preparation

Heat the oil in a large saucepan on medium heat. Cook the chicken, in batches, for about 5-10 mins, or until browned all over. Remove from pan.
Cook the onion, pancetta, garlic and half the oregano in the same pan, stirring, for about 2-3 mins, until the onion is soft. Add the wine and cook, stirring, for 1 min.
Return the chicken to pan with the tomatoes, stock, olives and sugar; bring to a boil. Reduce the heat to low; simmer, covered, for about 30 mins, until chicken is cooked through.
Sprinkle the chicken with the remaining oregano before serving.