- 900g chicken, in pieces
- 1 carrot, sliced thickly
- ½ onion, sliced thickly
- 1 clove of garlic, sliced thickly
- 1 sprig of rosemary
- a small bunch of sage
- 125 ml white wine
- 400g canned whole peeled tomatoes
- 1 tbsp of tomato concentrate
- 1 tbsp of black olives
- 2-3 tbsp extra virgin olive oil
- a knob of butter
- black peppercorns
Put the extra virgin olive oil and the knob of butter in a deep frying pan over a medium heat; when the butter is melted, add the sliced garlic, carrot and onion, lower the heat and sauté gently.
Salt and pepper the chicken pieces and add to the pan. Brown the chicken pieces on all sides over a high heat.
Add the white wine and let it evaporate, then add the rosemary and sage. Add the whole peeled tomatoes and the tomato concentrate. Cover, lower the heat, and after half an hour, add the black olives and cook for another 10 minutes.
Finish cooking uncovered for about 10 minutes, so that the sauce can thicken, checking the chicken is cooked through.