Chicken ragu with pappardelle

Ingredients

• 1/4 cup plain flour, seasoned with salt and pepper
• 1 medium chicken, cut into 8 pieces, or use equivalent quantity of chicken portions
• 2 tablespoon olive oil
• 1 onion, chopped
• 4 garlic cloves, crushed
• 100 gram pancetta, cut into small batons
• 2 cup mushrooms, thickly sliced
• 3/4 cup white wine
• 2 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 sprig of fresh rosemary
• 1 teaspoon fresh thyme sprigs
• several sprigs of fresh parsley (tie fresh herbs together if you like so they are easier to remove)
• 600 gram tomato passata
• 1/3 cup black olives
• 800 gram pappardelle pasta (570g if dried)
• 1/3 cup parmesan, grated or shaved