Ingredients
Method
1.In a large saucepan, heat oil over high heat; cook chicken, in batches, until browned all over. Remove from pan.
2.Cook onion, pancetta, garlic and half the oregano in same pan over high heat, stirring, 3 minutes or until onion softens. Add wine; cook, stirring, 1 minute.
3.Return chicken to pan with tomatoes, stock, olives and sugar; bring to the boil. Reduce heat; simmer, covered, 30 minutes or until chicken is cooked.
4.Serve chicken sprinkled with remaining oregano.
You can use any similar-sized chicken pieces, such as drumsticks or a whole chicken, cut into pieces. The pancetta, stock and olives are already quite salty, so you should not need to add extra salt to this dish.
Note
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