1 tbsp extra virgin olive oil
4 large chicken breasts
1 large onion, chopped
1 celery stick, chopped
1 carrot, peeled, chopped
75g sliced pancetta, chopped
2 garlic cloves, crushed
1/2 cup button mushrooms, sliced
50ml dry white wine
400g can diced tomatoes
1/2 teaspoon brown sugar
1 tbsp balsamic vinegar
1 tbsp chopped fresh rosemary
1 bay leaf
1/2 cup pitted Kalamata olives
Chopped flat-leaf parsley, to garnish
Heat oil in a large casserole dish over medium-high heat. Add chicken and cook until browned all over. Transfer to a plate and set aside.
Add onion, celery, carrot and pancetta to pan and cook over low heat for 5 minutes until onion softens. Add the garlic and mushrooms and cook for another minute.
Return chicken pieces to the pan, pour in wine and simmer 1-2 minutes.
Add tomatoes, sugar, vinegar, herbs. Bring to boil, then simmer covered for 10-15 minutes, stirring occasionally. Add olives and cook for a further 5 minutes.
Transfer chicken to a platter, then reduce the sauce over high heat for 5-6 minutes and pour over chicken. Serve garnished with the parsley.