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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