- 2 1/2 - 3 pound [1.1 kg - 1.4 kg] chicken
- 2 1/2 tablespoons [37.5 ml] olive oil
- Generous 1 cup [250 ml] dry white wine
- 1 clove garlic
- 4 tomatoes, peeled, seeded and cut in pieces
- 1 1/2 ounces [43 g] pitted black olives
- 1/2 teaspoon [2.5 ml] basil
- Salt and pepper
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- Have the chicken quartered.
- Heat the oil and brown the chicken well on all sides in a deep skillet or 'sauteuse'.
- Add the white wine, the garlic, the tomatoes, and the black olives.
- Season with basil, salt and pepper.
- Cook, uncovered, for 15 minutes or until tender.
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