Roma and Catherine Fulvio of Ballyknocken Cookery School bring you a delicious authentic Italian dish.
Check www.roma.ie for more
Serves 6
Ingredients:
1.25kg chicken pieces
4 tbsp plain flour, seasoned with salt & pepper
1 large onion
2 cloves garlic
2 x 425g cans tomatoes
500ml chicken stock
125ml white wine
2 tbsp tomato puree
1 tsp caster sugar
2 tbsp chopped basil
2 tbsp chopped parsley
90g black olives, stoned and quartered
Olive oil, for frying
Method:
Finely chop the onion and garlic. Heat a casserole pan or a large saucepan, add
the olive oil and cook the onions slowly, turning down the heat. Meantime, toss
the chicken in the seasoned flour, shaking of excess flour.
Heat the olive oil in a frying pan and brown the chicken pieces in batches over a high heat (take care
not to overload the frying pan).
Remove the chicken from the frying pan and set
aside.
Deglaze the frying pan with the white wine. Add the garlic to the onions and cook gently. Then add the white wine from the frying pan, the tomatoes, the browned chicken and the stock to the casserole pan.
Bring to the boil, reduce the heat and simmer for 15 minutes. Add the tomato puree and stir. Cover and
simmer for 30 minutes, then add the herbs and olives. Season with salt & pepperto taste.
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