Braised Chicken with Pancetta and Oil-Cured Black Olives

1 tsp extra virgin olive oil

4 bone-in skinless chicken thighs

1 oz diced pancetta

1 small onion, finely diced

3 cloves garlic, minced

1 medium red bell pepper, cut into 1-inch chunks

1 1/2 tsp minced fresh rosemary

10-12 pitted oil-cured black olives

Serving Size: makes 4 servings

1. Heat the olive oil over medium-high heat. Season the chicken with a little salt and liberally with pepper and sear on both sides until browned. Remove the chicken to the side and drop the heat to medium-low.
2. Add the pancetta and cook slowly to render the fat. Once the pancetta is crisp, remove it to a paper towel-line plate and pour off all but 1 tsp of fat.
3. Add the onion, garlic, and pepper and saute until the onions are translucent over medium heat; the bell pepper will not be fully cooked. Add the rosemary and wine and bring to a simmer. Return the chicken to the pan and cook, partially covered, approximately 15-20 minutes of until the chicken is nearly done.
4. Add the olives and pancetta to the pan and cook 5 minutes more, allowing the sauce to reduce by about half and until the chicken is completely cooked through. Taste the sauce for salt and pepper (note: the olives and pancetta add quite a lot of saltiness to the sauce) and serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user CAKKIEREE.