Instructions: Prepare the sauce:
Dice onion and tomatoes.

Melt the butter in a saucepan and add the onion and garlic. Cook, stirring often, for about 5 minutes. Add remaining ingredients for the sauce and bring to the boil. Thicken slightly with cornflour if required.

If you are using a whole chicken, cut it into pieces (leg, thigh, breast etc.). Heat oil in a fry pan and brown the chicken pieces evenly, a few at a time. Transfer to an ovenproof casserole dish. When all the chicken is browned, add some water to the frypan and scrape up any sediments. Add to casserole dish.

Pour tomato sauce over the chicken, cover, and cook in a moderate oven (350F) for 1 hour.

Stir occasionally.

Remove from oven and stir in olives. Sprinkle with chopped parsley.

Serve with risotto milanaise or fried polenta.

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