By Pete Evans
Serves: 4 – 6
Preparation Time: 15 minutes
Cooking Time: 1 hour and 15 minutes
Ingredients:
3 tablespoons coconut oil
1 brown onion, chopped
3 garlic cloves, crushed
1 whole (1.8 kg) chicken, cut into 8 pieces
200 ml white wine
2 cans (400 g) organic whole peeled tomatoes
250 ml chicken stock
1 bay leaf
1 teaspoon rosemary, finely chopped
½ cup black pitted olives (optional)
3 tablespoons chopped parsley, plus extra to serve
1½ tablespoons apple cider vinegar
Method:
Preheat the oven to 180C.
Heat the oil in a large casserole dish or pan over medium heat. Add the onions and cook for 8 minutes until translucent. Add the garlic and cook for a further 1 minute.
Push the onions to the side, and cook the chicken pieces for 3 minutes on each side,or until golden.
Add the wine and cook until almost evaporated (5 minutes), then add the tomatoes, chicken stock, bay leaf, rosemary, olives and parsley and season to taste with salt and pepper.
Place the casserole dish in the oven and cook for 45 until the chicken is tender and the sauce has thickened to a thick, saucy consistency.
Flip the chicken pieces over a few times so the chicken is evenly coated in the sauce.
When the chicken is cooked, mix the apple cider vinegar through the sauce and garnish with extra parsley. Serve with a side of zucchini noodles (see recipe).
