Recipe

Tomato, pancetta and olive chicken

Jun 30, 2010 2:00pm
  • 1 hr cooking
  • Serves 4
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Ingredients

Tomato, pancetta and olive chicken
  • 1 tablespoon olive oil
  • 8 (1.6kg) chicken thigh cutlets
  • 1 (200g) large brown onion, cut into wedges
  • 6 (90g) slices pancetta, chopped coarsely
  • 4 clove garlic, crushed
  • 1 cup fresh oregano leaves, loosely packed
  • 1/2 cup (125ml) dry white wine
  • 250 gram cherry tomatoes
  • 1 cup (250ml) chicken stock
  • 1 cup (120g) green olives, pitted
  • 1 teaspoon caster sugar

Method

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.

Notes

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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