A fusion dish adding salty Greek olives to the traditional French wine braise.
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Marinate the chicken pieces in the red wine with thyme for at least 4 hours or overnight in the refrigerator.
Remove chicken from marinade (reserve the liquid) and pat dry; sear in a heavy Dutch oven with the pancetta until the chicken skin is golden brown.
Remove chicken and pancetta from the pot, then sauté the pearl onions, mushrooms, and carrots in the remaining fat until slightly softened.
Stir in the garlic and tomato paste, cooking for 2 minutes, then sprinkle the flour over the vegetables and stir to coat.
Slowly pour in the reserved wine marinade and chicken stock, scraping the bottom of the pan to release the flavorful brown bits.
Return the chicken and pancetta to the pot, cover tightly, and simmer on low heat for 45 to 50 minutes until the chicken is tender.
Stir in the Kalamata olives during the last 10 minutes of cooking to allow their saltiness to infuse the sauce without overcooking.
Adjust seasoning with salt and pepper, and serve hot over mashed potatoes or crusty bread.
