Ingredients

1kg chicken (thighs or marylands)
100g pancetta
Plain flour (for coating chicken)
1 onion (chopped)
3 garlic cloves (finely chopped)
200ml white wine
200g Olives (preferably Ligurian olives in olive oil)
Sprig of rosemary
2 Bay leaves
1 bottle tomato passata

Method

1. Coat the chicken in the flour and shake off any excess
2. Pan fry the chicken and pancetta in olive oil until golden
3. Remove chicken and pancetta from pan and keep warm
4. Cook onion, garlic and rosemary until onion is translucent (2-3min)
5. Return the chicken and pancetta
6. Turn up the heat and pour in the white wine, cook until reduced by half.
7. Turn heat down and add the passata, olives and bay leaves. Cook for 20min
8. Serve with a green salad or pasta