2. Add the garlic, rosemary and
chilli and stir for a few minutes.
Add the white wine and scrape
the bottom of the saucepan to
loosen the brown bits. Cover
and reduce the heat. Simmer
the chicken for 45-50 minutes
and turn the pieces occasionally.
Add water if the liquid in the
3. Once the chicken is cooked
and tender ? the meat should
almost fall off the bone ? add the
tomatoes and olives. Simmer for
another 10 minutes or until the
tomato skins start to burst. Serve
with creamy mashed potatoes.
Wine suggestion: The dry
white wine used in this dish
makes a fine accompaniment.
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