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