Great served with a salad and warm crusty bread.
Half the potatoes and boil for 10 minutes.
Saute the chopped onion in the olive oil for 2-3 minutes, add the garlic then the chicken to the pan and fry for 5 minutes.
Drain the potatoes and add to the pan along with the pancetta and rosemary. Cook for 8 minutes, turning occasionally.
Add the wine, then cook over a high heat until the liquid is reduced. Season with salt and pepper and serve.
You can leave out the wine in case children don't like it.
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