1 sprig rosemary, chopped
2 sticks celery chopped
2 large carrots diced
1 tbsp garlic infused oil
500g small new potatoes, quartered
8-10 chicken pieces, thighs and drumsticks, skin on
500g plum or small tomatoes
1 tbsp tomato puree
300ml chicken stock, fresh, cube or concentrate
150g Kalamata olives, drained
small bunch basil and chopped chives
Heat some olive oil in a large frying pan and brown the chicken pieces for 3-5 mins.
When browned add the celery and carrots and continue to cook for a further 3-5 mins.
Add the chicken stock and bring to the boil. Add in all the remaining ingredients except for the basil and chives.
At this point you can either transfer the dish to a casserole dish and slow cook at 160C for an hour, or you can allow to cook on top of the stove gently for a further 30-40 mins.
When the cooking is complete stir through the chives and most of the basil, allowing to stand for 2, minutes for the herbs to infuse.
Scatter with basil and serve.
Recipe from Good Food magazine