Ingredients
- 1 large chicken
- olive oil
- Salt
- 200ml of white wine
- 6 chopped, ripe tomatoes
- 2 chopped garlic cloves
- 2 sprigs of thyme
- 6 sage leaves
- 1 tbsp of marjoram.
- 60g of pitted black olives
- 8 torn basil leaves
- the juice of a lemon before serving
Method
Cut a large chicken into pieces, leaving them on the bone and with skin on. Alternatively, use thighs and drumsticks.
Heat 4 tbsp of olive oil in a braising pan. Salt the chicken pieces on the skin side and fry on a moderate heat, turning after 7-8 mins. Fry both sides until golden brown. Remove the chicken pieces and put them aside in a warm bowl. Add about 200ml of white wine to the pan and turn the heat to high until it all evaporates. Add 6 chopped, ripe tomatoes, 2 chopped garlic cloves, 2 sprigs of thyme, 6 sage leaves and 1 tbsp of marjoram. Stir well. Once it is bubbling, add the chicken pieces and lower heat to a simmer.
Cook for 30 min, turning the chicken occasionally. Add 60g of pitted black olives and 8 torn basil leaves.
Cook for a further 5 min and add the juice of a lemon before serving.
