4 tablespoons extra virgin olive oil (EVOO)
1/2 cup pancetta, medium dice
2 pounds chicken, cut into bite-size pieces
6 large white onions, sliced
3 sprigs thyme
Salt and black pepper
3 carrots, chopped
2 celery, chopped
1/2 cup pitted black olives, sliced
3 tablespoons flour
1 cup white wine
4 cups chicken stock
4 tomatoes, seeded and diced
In a large, heavy-bottomed pot, add EVOO and pancetta. Cook over medium-low heat until golden and then remove to a plate and reserve. Add the chicken to the pot and cook until it has a nice color and remove to another plate and reserve for later. Add all the onions to the pot with the thyme, salt and pepper. Cook the onions until they're nice and golden in color (about 20 minutes).
To the sweet golden brown onions, add the carrots, celery and olives and cook for about 5 minutes. Dust with the flour and stir around a bit to cook out the flour taste. Pour the wine into the vegetable mixture and let cook until the mixture becomes very thick. Add the chicken stock and diced tomatoes. Let this simmer for 20 minutes to develop the marriage of flavors and become stew-like.
Season the stew with salt and pepper to taste. Sprinkle with gremolata and serve.