Chicken Cacciatore

Ingredients

3 tablespoons olive oil
6 chicken drumsticks
1 large onion, chopped
150g pancetta , chopped
3 garlic cloves, crushed
150g button mushrooms, sliced
100ml dry white wine
800g tin diced tomatoes
½ teaspoon brown sugar
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, chopped
1 bay leaf 150ml chicken stock
1 cup pitted kalamata olives
Flat leaf parsley, chopped to garnish

Method

Heat oil in large casserole dish over medium/high heat.  Add the chicken and brown.  Transfer  to a plate and set aside.  Add the onion and pancetta to the pan and cook over low heat for 3 minutes until the onion softens.  Add the garlic and mushrooms and cook for 1 minute. Return chicken pieces to the pan, add the wine and simmer for 2 minutes. Add the tomatoes, sugar, vinegar, herbs and stock.  Bring to the boil, reduce heat to low, cover and cook for 20 minutes, stirring occasionally.  Add the olives and cook for 10 minutes. Transfer chicken to a platter, then reduce sauce over high heat for 5-6 minutes.  Garnish with parsley and serve with fresh beans, chat potatoes, crusty bread and a good red.