Chicken with Tomatoes, Olives and Pancetta

Ingredients

• 1 tablespoon olive oil
• 8 chicken thigh cutlets
• 1 large brown onion, cut into wedges
• 6 slice pancetta, coarsely chopped
• 4 clove garlic, crushed
• 1 cup loosely packed fresh oregano leaves
• 1/2 cup (125 millilitres) dry white wine
• 250 gram cherry tomatoes
• 1 cup (250 millilitres) chicken stock
• 1 cup (120 grams) seeded green olives
• 1 teaspoon caster sugar