- 1.5kg - chicken pieces (thighs and drumsticks)
- 15ml - olive oil
- - salt to taste
- 6-8 - whole garlic cloves, peeled
- 10ml - fresh rosemary, chopped
- 1 - red chilli, chopped
- 250ml - dry white wine
- 250g - cherry tomatoes
- 12 - black olives
1 Brown the chicken pieces in hot olive oil in a large saucepan – do this in two batches. Return all the chicken to the saucepan and season with salt.
2 Add the garlic, rosemary and chilli and stir for a few minutes. Add the white wine and scrape the bottom of the saucepan to loosen the brown bits. Cover and reduce the heat. Simmer the chicken for 45-50 minutes and turn the pieces occasionally. Add water if the liquid in the saucepan evaporates.
3 Once the chicken is cooked and tender – the meat should almost fall off the bone – add the tomatoes and olives. Simmer for another 10 minutes or until the tomato skins start to burst. Serve with creamy mashed potatoes.