1 kg chicken pieces (skin off)
¾ cup Lepanto Kalamata olives.
½ cup Lepanto olive oil
200g (½ can) crushed tomatoes
1 large onion, finely chopped
½ cup white wine
plenty of parsley
salt & pepper
Sauté the onion in olive oil, add chicken pieces and brown a little. Add wine, tomatoes, salt & pepper and parsley. Add half a cup of water and cook over low heat for about half an hour. Add the olives and cook for a further 40 minutes.
Wine match: Moschofilero
Recipe provided by Laurent Loudeac (Food Show 2008).