Chicken With Tomatoes, Olives And Pancetta

• 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

1. In a large saucepan, heat oil over high heat. Working in batches, cook chicken until browned all over. Remove from pan.
2. 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.
3. 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.
4. Serve chicken sprinkled with remaining oregano.

olive oil, chicken thigh cutlets, spanish onion, pancetta, garlic, oregano, white wine, tomatoes, chicken stock, green olives, sugar

Taken from recipes-plus.com/api/v2.0/recipes/34747 (may not work)