handful fresh basil leaves, fresh ciabatta loaf to serve
Fancy Italian chicken casserole
Preheat oven to 160ºC. Add potatoes to the base of a casserole dish.
Heat a large frying pan over a high heat. When very hot, add the first measure of oil to the pan.
Season chicken all over with salt and pepper, then sear a few pieces at a time in the pan, only turning when one side is a deep golden brown. Transfer to the dish and repeat with remaining chicken.
Reduce heat to medium and add olive oil and onions. Cook, stirring, for 5 minutes until onion starts to colour.
Add garlic, cooking for another few minutes. Add red wine, stock, tomatoes, tomato paste, herbs, vinegar, sugar and olives. Stir to combine, then pour over chicken and potatoes.
Cover with a lid or 2 layers of foil (cut a small steam hole) and bake in the oven for 1 hour 30 minutes. Remove from the oven and rest for 10 minutes before serving. Season with salt and pepper if required.
Serve with torn fresh basil leaves and hunks of buttered ciabatta to mop up the sauce.