Chicken Cacciatore

• 2 tablespoons olive oil
• 6 chicken legs skin-on, halved
• 2 sticks celery chopped
• 2 carrots chopped
• 1 onion large, chopped
• 3 1/2 ounces pancetta chopped
• 3 cloves garlic crushed
• 1/2 cup dry white wine
• 14 ounces chopped tomatoes cans
• 7 ounces button mushrooms stems trimmed
• 2/3 cup chicken stock
• 1 tablespoon balsamic vinegar
• 1 tablespoon rosemary chopped
• 1 bay leaf
• 1/2 teaspoon brown sugar
• 3 ounces kalamata olives
• flat-leaf parsley chopped, to serve

1. Heat oil in a large Dutch oven over high heat. Brown chicken pieces all over. Transfer to a plate and set aside.
2. Remove excess oil from pan, leaving enough to cover the bottom. Saute celery, carrots and onion for 5-8 mins, until onion is tender. Add pancetta and garlic and saute for 4-5 mins.
3. Stir in wine and simmer for 1-2 mins. Return chicken to the pan with tomatoes, mushrooms, stock, vinegar, herbs and sugar. Bring to a boil, then reduce heat to low and cook, covered, for 20 mins, stirring occasionally.
4. Transfer chicken to a plate. Add olives to pan and increase heat to high. Reduce sauce for 4-5 mins. Return chicken to pan, turning in sauce. Sprinkle with parsley, season to taste and serve

olive oil, chicken, celery, carrots, onion, garlic, white wine, tomatoes, mushrooms, chicken stock, balsamic vinegar, rosemary, bay leaf, brown sugar, olives, flatleaf parsley

Taken from www.yummly.com/recipe/Chicken-Cacciatore-1400317 (may not work)