8 skinless, boneless chicken thighs
2 large cloves garlic
3 tablespoons chopped rosemary
8 slices pancetta
3 tablespoons The Spicy Olive Garlic Extra Virgin Olive Oil
1/2 cup of The Spicy Olive Sherry Balsamic Vinegar

Chop the garlic and then sprinkle the over the chicken, then season the chicken with rosemary, salt and pepper. Wrap each piece of chicken with a slice of pancetta.

In a large pan, heat the oil and brown the chicken over moderate heat. Add the Sherry Balsamic Vinegar, cover the pan and cook gently for 20-30 minutes. Remove the chicken and place on a warm plate. Reduce the cooking juices until thickened – to a syrup consistency – then spoon over the chicken.

Serve with roasted potatoes.