Directions

Step 1

Place the chicken pieces on a dish and sprinkle with salt and pepper.  Pat the chicken with your hands so the flavors stick to the meat.  Heat up the olive oil on medium-high heat in a large skillet.  Now add the chicken pieces, sear them on both sides and cook until you can no longer see the pink of the meat.  Add the onion, carrot, garlic, and rosemary.  Mix well so the meat gets all the flavor of the spices.  Let cook for about 5 minutes.  Then pour the wine over the meat and let it evaporate (about 5 more minutes).

Step 2

Add the tomatoes, stir and cover.   Lower the heat to medium-low and let it cook covered for about 30 minutes.  Serve warm.  Garnish with basil leaves and black olives.

Ingredients for four

  • 1 lbs. chicken breast or thighs cut in thick chunks
  • 3 tbsp. extra virgin olive oil
  • 1 white onion chopped or 1 cup frozen white onion chopped
  • 4 garlic cloves, roughly chopped
  • 3 carrots, chopped or 1 cup frozen chopped carrots
  • sea salt & black pepper to taste
  • ½ tsp. dry rosemary (you can substitute rosemary with oregano if you prefer or omit the spice, tailor the recipe to your liking)
  • ½ cup white dry wine
  • 2 cups peeled plum tomatoes, chopped
  • black olives and fresh basil leaves to decorate

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