Chicken With Tomatoes, Olives And Pancetta - cooking recipe

Ingredients

1 tbsp olive oil
8 None chicken thigh cutlets
1 None large Spanish onion, cut into wedges
6 slices pancetta, coarsely chopped
4 cloves garlic, minced
20 g loosely packed fresh oregano leaves
1/2 cup dry white wine
9 oz cherry tomatoes
1 cup chicken stock
4 oz pitted green olives
1 tsp sugar

Preparation

In a large saucepan, heat oil over high heat. Working in batches, cook chicken until browned all over. Remove from pan.
Add onion, pancetta, garlic and 1/2 the oregano to pan. Cook, stirring, for 3 mins, or until onion softens. Add wine and cook, stirring, for 1 min.
Return chicken to pan along with tomatoes, stock, olives and sugar. Bring to a boil then reduce heat and simmer, covered, for 30 mins, or until chicken is cooked through.
Serve chicken sprinkled with remaining oregano.