Method:
1 large uncooked chicken cut into pieces
tablespoons seasoned flour
2 tablespoons cooking oil
½ cup chopped onion
2 -3 cloves crushed garlic
1 large tin peeled whole tomatoes
1 tablespoon tomato paste
¼ cup chicken stock
¼ cup white wine
salt and pepper
1 bay leaf
½ teaspoon dried thyme
½ teaspoon oregano
125g sliced mushrooms
½ cup olives
½ cup fresh parsley
Ingredients:
Cut the chicken into serving pieces. Coat the chicken pieces with seasoned flour and fry in oil in fry pan until lightly browned. Drain and place into casserole dish.
Fry the onion and garlic in the oil, then add to the casserole. Add tomatoes, tomatoes paste, stock, wine and salt and pepper to taste. Add the dried herbs.
Cover and cook in a moderate oven (350°F / 180°C) for about 45 minutes. Add the sliced mushrooms and olives to the casserole and cover and cook for a further 15 minutes.
Serve with pasta or rice. Sprinkle with fresh parsley.