Ingredients
8 pieces of chicken (leave the skin on and bone in)
Salt and freshly ground black pepper
2 tablespoons of olive oil
1 large onion (finely chopped)
1 celery stalk (finely sliced
1 carrot (peeled and chopped)
4 cloves garlic (crushed)
8 oz (250g) of button mushrooms, halved
2 x 13 oz (400g) of cans tomatoes
1/2 cup of black olives
1/2 cupof white wine
1 bay leaf
1 tablespoon of chopped rosemary leaves
1/4 cup of chopped parsley
Method
1. Rub each of the chicken pieces with salt and pepper.
2. Heat the oil in a large frying pan over a medium heat, then add the chicken pieces in batches to brown all over. Set aside the cooked chicken pieces around the pan.
3. Reduce the heat slightly, then add the onion, celery, carrot, garlic and mushrooms to the pan and cook until tender.
4. Turn up the heat and add the tomatoes, olives, wine and herbs, then return the chicken pieces to the pan and bring to the boil. Reduce the heat again to simmer for about 30 minutes, stirring occasionally, until the chicken is cooked through.
5. Check the flavors and add extra seasoning if necessary before serving.
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