Chicken Cacciatore In Bianco

Olive oil

Whole chicken, broken down into ten pieces or eight chicken legs

1 cup white wine

2 sprigs rosemary

2 cloves garlic

1 teaspoon chilli flakes

A dozen or so whole olives, black or green, pitted or not

2 tablespoons red wine vinegar

Heat a pan large enough to fit all the chicken pieces and add a tablespoon of olive oil.

Add the chicken pieces skin side down and allow to cook and colour for around ten minutes, turning as they cook to get an even colouring.

While the chook is cooking, finely chop the rosemary, garlic and chilli together.

Once you’ve got a lovely brown colour on all the chicken, add the chopped rosemary, garlic and chilli mix to the pan, give a stir and a brief fry before adding the white wine.

Bring to a boil then lower to a simmer, pop the lid on the pan and allow to cook for twenty minutes, turning once during that time.

The meat should be tender and pull off the bone easily, and the wine should have reduced to a nice sauce.

Scatter the olives in and the vinegar, give a final swirl before serving with roast potatoes and a garden salad.