1/4 c The Spicy Olive Chipotle EVOO
1 red onion, wedged
1 garlic bulb, peeled
1/2 c The Spicy Olive Traditional Balsamic Vinegar
2 hot red chilies, chopped
1 pint cherry tomatoes
2 large cloves garlic, peeled and coarsely chopped
2 oz. fatty pancetta, cut into cubes
1 tsp. fresh rosemary
To make the soffrito, combine the garlic, pancetta and rosemary in a small processor and pulse until chopped.
Transfer the mixture to a heavy-based pot, add The Spicy Olive Chipotle EVOO and cook over moderate heat until the pancetta is golden. Turn the heat up high, add the onion, chicken and garlic cloves. Brown the chicken well on both sides. Stir in The Spicy Olive Traditional Balsamic Vinegar and cook for about a minute. Add the chili and tomatoes.
Bring to a simmer, cover with a lid and cook gently for 40 minutes. The chicken is cooked when juices from the chicken run clear.