Braised chicken thighs with olives and pancetta

Name: Braised chicken thighs with olives and pancetta
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 4 chicken thighs Salt and pepper to taste 30ml (2 tbsp) all-purpose flour 30ml (2 tbsp.) olive oil 75g (1/2 cup) pancetta cut into cubes or bacon 1 jar of Rao’s Caramelized Onion Sauce A dozen (1/3 cup) pitted Kalamata olives A dozen (1/3 cup) pitted green olives 45ml (3 tbsp) chopped fresh parsley

Prep Time: 10 mins

Total Time: 70 mins

Serves: 4 People

These braised chicken thighs with olives, pancetta and our Rao's caramelized onions sauce are a burst of Mediterranean flavour. Use the fragrant pan sauce to accompany pasta or rice. For a finishing touch, garnish with fresh olives and herbs.

Ingredients

4 chicken thighs
Salt and pepper to taste
30ml (2 tbsp) all-purpose flour
30ml (2 tbsp.) olive oil
75g (1/2 cup) pancetta cut into cubes or bacon
1 jar of Rao’s Caramelized Onion Sauce
A dozen (1/3 cup) pitted Kalamata olives
A dozen (1/3 cup) pitted green olives
45ml (3 tbsp) chopped fresh parsley

Directions

Pat the chicken thighs dry with a paper towel and season them with salt and pepper.
Place the chicken pieces on a plate and sprinkle all surfaces with flour.
In a large stewpot, pour the olive oil and sear the chicken thighs on both sides until they are golden brown, about 10 to 12 minutes over medium-high heat to avoid burning the meat. Once golden, reserve the chicken thighs on a plate.
Add the pancetta and cook for about 1 to 2 minutes.
Add Rao’s Caramelized Onion Sauce to the pan, along with the Kalamata and green olives. Place the chicken thighs in the sauce and bring to a simmer.
Cover and cook for about 50 minutes over low heat. Remove the cover for the last 10 minutes of cooking.
Add the parsley and serve.

Tips

Accompany this dish with couscous or white rice.
The flour helps dry the chicken skin for better coloring and thickens the sauce during cooking.
Fat is a transmitter of flavors. For a healthier choice, cook the chicken with the skin on and remove it once cooking is finished.