Chicken Cacciatore

• 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

1. 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.
2. Preheat the oven to 400u0b0F. 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.
3. 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.

chicken, garlic, onions, parsley, fresh sage, white wine, balsamic vinegar, olive oil, pancetta, button mushrooms, tomatoes, black olives

Taken from recipes-plus.com/api/v2.0/recipes/21518 (may not work)