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


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.