This delicious country-style chicken dish requires very little attention - just pop it in the oven and forget about it.


  • 2 tbsp olive oil

  • 1.5kg chicken pieces

  • 1 medium onion

  • 150g finely chopped

  • 1 clove garlic crushed

  • 125ml dry white wine

  • 1½ tbsp vinegar

  • 125ml chicken stock

  • 400g chopped tomatoes

  • 1 tbsp tomato paste

  • 1 tsp finely chopped fresh basil

  • 1 tsp sugar

  • 3 anchovy fillets

  • 60g seeded black olives, halved

  • 2 tbsp chopped fresh flat leaf parsley


  • 1.

    Heat oil in large frying pan and cook the chicken until browned all over.

  • 2.

    Place the chicken in ovenproof dish.

  • 3.

    Add the onion and garlic to pan and cook until onion is soft.

  • 4.

    Add wine and vinegar; bring to a boil. Boil until reduced by half.

  • 5.

    Add the chicken stock; stir over a high heat for 2 minutes.

  • 6.

    Add the tomatoes to the pan with the paste, basil and sugar. Cook for a further 1 minute.

  • 7.

    Pour the tomato mixture over chicken pieces.

  • 8.

    Cover and cook in oven for 1hour at 180oc. Arrange chicken pieces in serving dish and keep warm.

  • 9.

    Pour the pan juices into medium saucepan. Bring to a boil and boil for 1 minute.

  • 10.

    Add the anchovy, olives and half the parsley to the pan; cook for 1 minute.

  • 11.

    Pour sauce over chicken pieces.

  • 12.

    Sprinkle with remaining parsley and serve.

Nutritional information

Nutritional analysis per serving (3 servings)

  • Energy 1287kj
  • Fat Total 87g
  • Saturated Fat 23g
  • Protein 97g
  • Carbohydrate 15g
  • Sugar 8g
  • Sodium 758mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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