15min prep time
50min cook time
- ¼ cup canola oil
- 1 whole chicken (about 3-4 lbs), cut into 8 pieces
- ½ cup all-purpose flour
- 1 tsp chopped rosemary
- 2 finely chopped garlic cloves
- 1 bay leaf
- 1 medium carrot, cut into thin slices
- 1 medium red bell pepper, seeded and thinly sliced
- 1 small red onion, thinly sliced
- 1 celery branch, thinly sliced
- 2/3 cup dry white wine
- 1 648ml jar of Stefano Tomato Basil Sauce
- ½ cup olives, Gaeta style, pitted
- ¼ cup drained capers
- 1 tbsp flat-leaf parsley, finely chopped
- Sea salt and black pepper, to taste
- In a large pot, heat oil at medium-high heat.
- Salt and pepper the chicken pieces, then dredge in flour.
- Brown chicken, a couple of pieces at a time, for about 10-12 minutes. Reserve cooked pieces on a plate.
- To cooking liquid, add rosemary, garlic, bay leaf, carrot, bell pepper, onion and celery. Cook for 6-8 minutes.
- Add the wine and scrape the bottom of the pot with a wooden spoon to free the cooked bits on the bottom. Cook for 3 minutes or until the wine has reduced by half.
- Add the chicken back to the pot, pour in the sauce and bring to a boil.
- Cover, at low heat, and cook for about 30 minutes or until chicken is tender and fully-cooked.
- Remove lid and add olives, capers and parsley.
- Transfer chicken pieces to a serving dish and dress with the sauce.