Olive and Rosemary Chicken

Jon and I love to cook at home. Lately we have been going through a chicken phase. This is a great recipe if you love olives. I love love love olives. Give this one a try if you do too! Let me know how it turns out!


  • 2 pounds skinless boneless chicken thighs, cut into 2 inch pieces
  • 1/4 pound of pancetta, cubed
  • olive oil
  • 1 red onion
  • 1 1/2 tsp chopped fresh rosemary
  • 1/2 cup of dry white wine
  • 1/2 cup of pitted kalamata olives
  • 2 anchovy fillets, rinsed and chopped finely
  • 1 1/2 tsp red wine vinegar
  • 2 garlic cloves, chopped
  • salt and pepper
  • flat leaf parsley for garnish


  1. Dry the chicken with paper towels and put into a bowl. Season the chicken with salt and pepper.
  2. Heat olive oil in a medium heat saute pan. Add the cubed pancetta and cook for 5 minutes until crisp. Put aside on paper towel.
  3. Add the chicken and brown it on all sides for about 5 minutes. Stir in the onions, rosemary, garlic and white wine. Cover the pan and simmer for about 10 minutes. Turn the chicken a few times.
  4. Stir in the olives and anchovies, crushing the anchovies in to the sauce. Season with salt and pepper. Cover with lid and simmer for 10-15 minutes, stir a couple of times and add the pancetta.  Add some wine if the sauce is becoming to dry. Stir in the vinegar and serve immediately, garnished with parsley. ENJOY!

Olive and Rosemary ChickenOlive and Rosemary ChickenOlive and Rosemary Chicken