Braised chicken with olives and tomatoes

Ingredients

• 1 sprig rosemary chopped
• 1 large onion sliced
• 2  garlic cloves sliced
• 500 g baby potatoes quartered
• 4 servings olive oil 
• 8  chicken pieces 
• 500 g cherry tomatoes 
• 300 ml cooking wine dry white
• 300 ml chicken stock see fresh
• 150 g kalamata olive drained
• 1 small bunch basil 

Equipment

• oven

Directions

1. Heat the oven to 220C/fan 200C/gas
2. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through.
3. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.
4. Scatter with basil and serve.