Chicken and Potato Provencale

Ingredients (serves 4)

• 8 chicken thigh fillets, trimmed and halved
• flour, for dusting
• salt and cracked black pepper
• 1 onion, sliced
• 3 garlic cloves, crushed
• 2 1/2 cups (625ml) chicken stock
• 3/4 cup (180ml) white wine
• 4 thyme sprigs
• 8 slices (120g) pancetta, cut into strips
• 6 chat potatoes, halved
• 1/2 cup whole green olives

Method

1. Toss the chicken in a little flour, salt and pepper, and shake off excess.
2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the chicken, in batches for 2-3 minutes or until browned. Return all the chicken to the pan. Add the onion and cook for 3-4 minutes or until softened. Add the garlic and cook for another minute.
3. Combine the stock and wine and pour over chicken. Add the thyme and cover the pan with a lid. Bring to a simmer, reduce heat to low and cook for 15 minutes or until chicken is tender.
4. Uncover, add pancetta and potatoes, and cook for a further 25 minutes or until the potatoes are soft. Stir through the olives and cook for another 5 minutes. Serve immediately.