Ingredients

• 1 kg skinless chicken thighs and legs, bone in
• 1/3 cup flour
• Salt and pepper
• 2 tablespoons oil
• 25g butter
• 1 onion, medium dice
• 200g button mushrooms, sliced
• 2 cloves garlic, chopped
• 2 tablespoons tomato paste
• 400g tin whole tomatoes, strained and roughly chopped
• 1 cup white wine (I used a Semillon)
• 4 tablespoons parsley, chopped
• 12 whole Kalamata olives

 Method

1. Preheat oven to 190°C.
2. Heat a large frying pan until hot.
3. Meanwhile put flour, salt and pepper into a bowl and drench chicken pieces in, shaking off excess flour.
4. Add oil to frying pan followed by chicken and brown.
5. Remove to a plate and keep until needed.
6. Turn heat down to MEDIUM, add butter, once melted add onion, mushrooms and garlic.
7. Sauté for 5 minutes, season with a little salt and pepper then add tomato paste.
8. Stir to combine and cook for 4-5 minutes.
9. Add diced tomatoes followed by white wine and stir to combine.
10. Bring to the boil, add olives then place chicken pieces on top, cover frying pan with lid or foil and place in the oven to cook for one hour.
11. After one hour remove the lid/foil, turn up the heat to 210ºC and continue for a further 30 minutes.
12. Remove from oven, stir in parsley and serve.