Tomato, Pancetta And Olive Chicken

• 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

1. 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.
2. 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.
3. 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.
4. Sprinkle the chicken with the remaining oregano before serving.

olive oil, chicken thighs, onion, pancetta, garlic, oregano, white wine, tomatoes, chicken stock, green olives, sugar

Taken from recipes-plus.com/api/v2.0/recipes/36070 (may not work)