Tender chicken pieces in a velvety smooth tomato and olive sauce.

Ingredients

6	Chicken thighs, skin on
¼	Flour, seasoned
¼ cup	Oil
2	Brown onions, Chopped
1 clove	Crushed garlic
140 g	Leggo's Tomato Paste (Main)
1 tsp	Dried oregano
1	Bay leaf
400 g	Whole peeled tomatoes
¼ cup	White wine
¼ cup	Water
1 tsp	Chicken stock powder
12	Pitted black olives
1 dash	Basil leaves

Directions

1.Lightly coat chicken pieces in seasoned flour. Heat 1 tablespoon oil in a large frypan over high heat. Cook chicken in batches for 5-6 minutes or until browned on both sides, adding more oil if needed. Remove from frypan and drain on absorbent paper towel.

2.Heat remaining oil in the same frypan. Add onions and garlic and sauté for 1 minute. Stir in Leggo's Tomato Paste, oregano, bay leaf, tomatoes, wine, water and stock powder.

3.Return chicken to frypan, cover and simmer for 1 hour or until cooked through, stirring occasionally. Add olives in the last 10 minutes of cooking. Remove bay leaf before serving and garnish with basil.

TIP:Seasoned flour is plain flour with the addition of salt and pepper.

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