Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
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.