Melt butter over medium heat in a large pan, big enough to hold all the chicken one layer.
When butter is foaming, brown the chicken and reserve to a platter.
Add the vegetables, garlic, dry spices and pancetta.
Saute until onions are glassy, add the tomatoes, ¾’s of the wine and bring to a simmer.
Stir and add the chicken.
Cover, reduce heat to low and cook for 20 minutes.
Uncover and season with the last of the wine, parsley, sea salt and freshly ground pepper.
Cook for 10-20 minutes more, sauce should be nice and thick.
Serve chicken with orzo or risotto, a green salad and some crusty bread.
Serve left over sauce with pasta as a great second meal!