Be inspired by Marco Pierre White's favourite chicken recipe.
Heat 1 tablespoon oil in a medium size pan and brown chicken, set aside.
Add garlic, mushrooms, red capsicum, pasta sauce, white wine, Continental Stock Pot, one cup of water, oregano to a casserole dish. Bring to the boil and simmer for 10 minutes.
Return chicken to pan and simmer for 30 minutes, or until chicken is cooked.
Stir through olives and serve with polenta and a green salad.
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