In a skillet, heat 3 tablespoon olive oil over medium flame. Add the chicken and fry for around 10 minutes until almost cooked. Remove chicken from heat and set aside.

In the same pan, add remaining olive oil, mix in the onions, celery, carrot, and beef ham, keep over low flame until the onions become soft. Add in garlic and mushroom and keep over heat for another 2mn.

Put chicken back into the pan; add 1/2 of chicken broth and 1 tablespoon of red vinegar, and let simmer for 2 minutes.

Stir in the skillet the tomatoes, sugar, balsamic vinegar, herbs, and the remaining chicken broth. Decrease the temperature to low and cover. Let it simmer for 20 minutes, stirring occasionally. Mix in the olives and simmer for another 10 minutes.

Remove the chicken from the mixture and keep on cooking the sauce over low heat for another 6 mins for it to thicken.

Serve chicken with its sauce along with pasta.