Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • 8 boneless skinless chicken thighs
  • 1/4 cup pancetta (diced)
  • 2 yellow onions (diced)
  • 2 cloves garlic
  • 1/2 red pepper (diced)
  • 1/2 yellow pepper (diced)
  • 1 14oz can of chopped tomatoes
  • 1 cup diced tomatoes
  • 1/2 cup red wine vinegar
  • 1/3 cup beef stock
  • 2/3 cup green or kalamata olives (cut in half)
  • 2 bay leaves
  • 1/4 tsp chili flakes
  • salt and pepper
  • 1 tbsp fresh parsley or basil (chopped)

Instruction

  • In a large pan on high heat, cook the chicken thighs in the olive oil until browned on both sides (approximately 5 minutes). Once the chicken has cooked, remove from the pot and set aside.
  • Add the pancetta, crushed garlic and onions to the pan and cook for 3 minutes until the onions become translucent.
  • Place the diced peppers in the pan along with the canned tomatoes and diced tomatoes. Cook for 5 minutes until the tomatoes begin to soften and lose shape.
  • Return the chicken to the pot, add in the red wine vinegar, beef broth, olives, bay leaves and chili flakes. Place a lid on the pot and allow to cook for 20 minutes on medium heat, turning the heat up to high for the remaining few minutes to thicken up the sauce.
  • Sprinkle with chopped fresh parsley and serve.