Serve with crusty bread or rosemary roast potatoes.


  • 1 large chicken (segmented)
  • 6 tblsp plain flour (seasoned with 1 tsp salt and 1 tsp pepper)
  • 6 shallots (halved or quartered, depending on size)
  • 2 cloves garlic (sliced crossways)
  • 2 x 400g cans cherry tomatoes
  • 500 ml chicken stock
  • 125ml white wine
  • 2 tblsp tomato puree
  • 1 tsp caster sugar, to taste
  • 6-8 medium basil leaves, torn
  • 2 tblsp thyme, chopped
  • 30 black olives, whole
  • olive oil, extra virgin
  • salt and pepper, to taste


  • Preheat the oven to 180°C / Gas 4.
  • Slice the onion and garlic.
  • Toss the chicken in the seasoned flour, shaking off excess flour. Heat the olive oil in a frying pan and brown the chicken pieces in batches over a medium heat (take care not to overload the frying pan).
  • Remove the chicken from the pan and place into a casserole dish.
  • Sauté the onions in the frying pan, over a low heat until soft. Add the garlic and cook gently. Add to the chicken.
  • Deglaze the frying pan with the white wine and add to the chicken.
  • Then add the tomatoes, stock, sugar, thyme and tomato purée. Bring to the boil, reduce the heat.
  • Cover and place in the oven for 25-30 minutes until chicken is cooked, then add the basil and olives.
  • Season with salt and pepper to taste.
  • Serve with crusty bread or rosemary roast potatoes.

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