Looking for more chicken casseroles?
1.Heat half the oil in large saucepan; cook chicken, in batches, until browned. Remove from pan.
2.Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Stir in wine, vinegar, stock, undrained tomatoes, paste and anchovies.
3.Return chicken to pan, fitting pieces tightly together in a single layer; bring to the boil. Reduce heat; simmer, covered, 20 minutes. Uncover; simmer about 30 minutes or until chicken is tender and sauce is reduced. Skim fat from surface; stir in olives and parsley, season to taste.
Recipe is suitable to freeze.Note