Chicken with pickled olives

A light dish that goes well with a Pinot Grigio white.

Ingredients (serves 4-6)

• 4-5 ripe tomatoes
• 1½ kilo (3¼ lbs.) chicken
• 150 grams (5¼ oz.) black pickled olives
• 10 small onions
• 1 clove garlic
• 1 glass wine
• Oregano
• 1 cup of olive oil

Method

Wash the chicken and cut it into portions, season and leave it to drain. Heat the olive oil in a pan and sauté the meat with the onions and garlic. Add the wine and then add the chopped tomatoes, oregano and pepper plus a little salt and two cups of water. Simmer for about 45 minutes and then add the stoned olives. Finally, allow to simmer for another 15 minutes.