Half the potatoes and boil for 10 minutes.
Saute the chopped onion in the olive oil for 2-3 minutes. Add the garlic and 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, making sure to turn occasionally. Add the wine and cook over a high heat until the liquid is reduced.
Season with salt and pepper and serve.
Ideally served with a salad and warm crusty bread.
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