Quick & Easy

Tomato, pancetta and olive chicken

tomato, pancetta and olive chicken



1.In a large saucepan, heat oil over medium heat; cook chicken, in batches, for about 5-10 minutes, or until browned all over. Remove from pan.
2.In the same pan, cook onion, pancetta, garlic and half the oregano, stirring, for about 2-3 minutes, or until onion is soft. Add wine; cook, stirring, for 1 minute.
3.Return chicken to pan with tomatoes, stock, olives and sugar; bring to the boil. Reduce heat; simmer, covered, for about 30 minutes, or until chicken is cooked.
4.Sprinkle chicken with remaining oregano before serving.

The pancetta, stock and olives are already quite salty, so you should not need to add extra salt to this dish.


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