8 chicken pieces, skin on and bone in
Salt and freshly ground black pepper
2 tbsp olive oil
1 large onion, finely chopped
1 celery stalk, finely sliced
1 carrot, peeled and chopped
4 cloves garlic, crushed
250g button mushrooms, halved
2 x 400g cans tomatoes
1/2 cup kalamata olives
1/2 cup white wine
1 bay leaf
1 tbsp chopped rosemary leaves
1/4 cup chopped parsley
1. Rub chicken pieces with salt and pepper. Heat oil in a large frying pan, brown chicken in batches and then set aside.
2. Reduce heat, then add the onion, celery, carrot, garlic and mushrooms to the frying pan. Cook until tender.
3. Increase heat and add the tomatoes, olives, wine and herbs, then put chicken back in the pan. Cover and cook for 30 minutes, stirring occasionally.
4. Check flavours and add salt and pepper as needed.