2 oz chunk bacon or salt pork belly, cut in 1/4 inch cubes
4 split chicken breasts, bone in
1/2 c. flour
2 t. salt
2 t. pepper
2 onions, finely chopped
4 cloves garlic, minced
1 packet Italian dressing mix
1 bay leaf
1/2 cup dry white wine
1 15 oz. can tomatoes in juice, coarsely chopped
1/2 cup sliced pitted black olives
1/2 cup sliced pitted green olives
Finely chopped Italian flat-leafed parsley
In a dutch oven over meidum high heat, cook bacon until crips. Drain on paper towel. Set bacon aside and cool until ready to use.
Lightly dredge chicken breasts in flour, salt and pepper. Brown on both sides, approximately 2 minutes per side. Drain on paper towel and set aside.
Add onions and cook, stirring until softened, about 3 minutes. Add garlic, Italian seasoning, and bay leaf and cook stirring about 1 minute. Add wine and tomatoes with juice. Bring to a boil and cook for approximately 2 minutes.
Arrange chicken evenly over bottom of Dutch oven and cover with sauce. Cover and cook on low for 6 hours or on high for 3 hours until juices run clear when chicken is pierced with a fork. Add black and green olives and reserved bacon. Cover and cook on high for 15 minutes, until heated through.
Discard bay leaf. Serve piping hot, garnished with parsley.