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2. In a large cast iron casserole (with a tight fitting lid), pour in enough olive oil to cover the base of the pan. Heat gently then add the finely chopped veg (except the tomato) and the rosemary sprigs. Sweat over a gentle heat till soft but not browned.
3. Add the chicken to the pan and brown gently on all sides.
4. Add the chopped tomatoes, cook gently for a couple of minutes then add the handful of black olives along with the red wine.
5. Cook over a medium heat for just a couple of minutes, then cover and cook in the pre-heated oven for approx. 1/14 hours, till the chicken is tender and the sauce has reduced slightly.