Ingredients

2 tablespoons olive oil

1.5kg chicken pieces

1 medium brown onion (150g),chopped finely

1 clove garlic,crushed

½ cup (125ml) dry white wine

1½ tablespoons vinegar

½ cup (125ml) chicken stock

400g can tomatoes

1 tablespoon tomato paste

1 teaspoon chopped fresh basil

1 teaspoon sugar

¼ cup (60ml) milk

60g seeded black olives,halved

1 tablespoon chopped fresh

flat-leaf parsley

Method

Preheat oven to 180. Heat oil in large frying pan;cook chicken until browned all over. Place chicken in ovenproof dish.

Pour off most pan juices,leaving about 1 tablespoon in pan. Add onion and garlic to pan;cook until onion is soft. Next add the wine and vinegar,bring to a boil;boil until reduced by half. Now add stock and stir over high heat 2 minutes. Push tomatoes with their liquid through sieve. Add tomatoes to pan with paste,basil and sugar;cook 1 minute. Pour tomato mixture over chicken pieces,cover;cook in moderate oven 1 hour.

Arrange chicken pieces on serving dish;keep warm. Pour juices from ovenproof dish into medium saucepan. Bring to a boil;boil 1 minute. Add olive and parsley to pan;cook 1 minute. Pour sauce over chicken pieces.

Sprinkle with extra chopped parsley,if desired.

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