White Wine Chicken and Olive Stew – Rachael Ray

Ingredients

• 4 tablespoons extra virgin olive oil (EVOO)
• 1/2 cup pancetta, medium dice
• 2 pounds chicken, cut into bite-size pieces
• 6 large white onions, sliced
• 3 sprigs thyme
• Salt and black pepper
• 3 carrots, chopped
• 2 celery, chopped
• 1/2 cup pitted black olives, sliced
• 3 tablespoons flour
• 1 cup white wine
• 4 cups chicken stock
• 4 tomatoes, seeded and diced
• Gremolata