Name: Chicken fricassee with rosemary and olives
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 8 servings
Cuisine: Fruit
Ingredients: 1.50 kg chicken pieces; 15.00 ml fresh chillies 573; 5.00 ml salt to taste; 8.00 cloves garlic whole cloves, peeled; 10.00 ml fresh rosemary chopped; 1.00 red chilli chopped; 250.00 ml wine dry white; 250.00 g cherry tomatoes; 12.00 olives black olives

Recipe Disclaimer

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Ingredients (9)

1.50 kg	chicken — pieces
15.00 ml	fresh chillies — 573
5.00 ml	salt — to taste
8.00 cloves	garlic — whole cloves, peeled
10.00 ml	fresh rosemary — chopped
1.00	red chilli — chopped
250.00 ml	wine — dry white
250.00 g	cherry tomatoes
12.00 olives	black olives

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Method:

1. Brown the chicken pieces in
hot olive oil in a large saucepan
? do this in two batches. Return
all the chicken to the saucepan
and season with salt.

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
saucepan evaporates.

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.