Name: Chicken with tomatoes, olives and pancetta
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 chicken thigh cutlets; 1 large brown onion, cut into wedges; 6 slice pancetta, coarsely chopped; 4 clove garlic, crushed; 1 cup loosely packed fresh oregano leaves; 1/2 cup (125 millilitres) dry white wine; 250 gram cherry tomatoes; 1 cup (250 millilitres) chicken stock; 1 cup (120 grams) seeded green olives; 1 teaspoon caster sugar

Ingredients

1 tablespoon olive oil

8 chicken thigh cutlets

1 large brown onion, cut into wedges

6 slice pancetta, coarsely chopped

4 clove garlic, crushed

1 cup loosely packed fresh oregano leaves

1/2 cup (125 millilitres) dry white wine

250 gram cherry tomatoes

1 cup (250 millilitres) chicken stock

1 cup (120 grams) seeded green olives

1 teaspoon caster sugar

Method

1.In a large saucepan, heat oil over high heat; cook chicken, in batches, until browned all over. Remove from pan.

2.Cook onion, pancetta, garlic and half the oregano in same pan over high heat, stirring, 3 minutes or until onion softens. Add wine; cook, stirring, 1 minute.

3.Return chicken to pan with tomatoes, stock, olives and sugar; bring to the boil. Reduce heat; simmer, covered, 30 minutes or until chicken is cooked.

4.Serve chicken sprinkled with remaining oregano.

You can use any similar-sized chicken pieces, such as drumsticks or a whole chicken, cut into pieces. The pancetta, stock and olives are already quite salty, so you should not need to add extra salt to this dish.
Note

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Ingredients

Method

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