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Ingredients
- 1 tablespoon olive oil
- 1 kg (2 lb 4 oz) chicken pieces
- 2 tablespoons plain (all-purpose) flour
- 1 large onion, finely chopped
- 2 garlic cloves, chopped
- 2 × 425 g (15 oz) tins tomatoes
- 500 ml (17 fl oz/2 cups) chicken stock
- 125 ml (4 fl oz/1/2 cup) dry white wine
- 2 tablespoons tomato paste (concentrated purée)
- 1 teaspoon caster (superfine) sugar
- 3 tablespoons black olives
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
Method
1. Heat the oil in a saucepan over high heat, add the chicken, in batches, and cook for 3-4 minutes, or until browned. Remove from the pan and sprinkle with flour.
2. Add the onion and garlic to the pan and cook for 10 minutes over low heat, stirring occasionally. Add the tomatoes and their juice, the chicken stock and wine. Bring to the boil and then reduce the heat and simmer for 15 minutes. Add the tomato paste, sugar and chicken and stir well.
3. Cover and simmer for 30 minutes over low heat. Add the olives and herbs, season and simmer for a further 15 minutes, stirring occasionally.
