Chicken Cacciatore

2T olive oil
1.5 pounds (6-8) chicken thighs
dash of sea salt
dash of pepper
3 oz pancetta, chopped into 1/2 inch peices
8 oz cremini mushrooms, quartered
1 small red bell pepper, diced
1/2 onion, thinly sliced
4 garlic cloves, minced
2 large thyme sprigs
1 fresh bay leaf
1/2 tsp. oregano
1/4 tsp hot red pepper flakes
1/2 cup dry white wine
1.25 pounds fresh tomatoes- about 5 medium sized ones
3/4 cup chicken broth
6 pitted kalamata olives, chopped
1 T. parsely, chopped
1 T. fresh basil, chopped

Heat large frying pan over medium heat and add olive oil to pan. Season both sides of chicken with salt and pepper. Cook chicken until golden brown (3 min per side). Transfer chicken to medium bowl. Reduce heat to medium and add pancetta to same pan - saute for 3 minutes. Transfer pancetta to bowl. Add mushrooms to pan and saute about 5 minutes til brown. Add bell pepper and onion and saute for about 5 minutes. Add garlic, thyme, bay leaf, oregano, red pepper flakes and saute 1 minute til garlic is softened. Add wine and simmer until it is reduced by half, stirring to scrape browned bits on bottom of pan, about 1 min. Add tomatoes and their juices, chicken broth and olives. Simmer and reduce heat to medium low. Return chicken to pan, simmer uncovered 40 minutes. Remove thyme and bay leaf and stir in parsley and basil. Spoon chicken and sauce on plates and sprinkle with pancetta. Enjoy.