Chicken fricassee with cherry tomatoes, rosemary and olives

Name: Chicken fricassee with cherry tomatoes, rosemary and olives
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1.6-1.8 kg free-range chicken, cut into 8 pieces; 4 tbsp extra virgin olive oil; 500g ripe cherry tomatoes; 2 sprigs rosemary; 3-4 cloves garlic, crushed; 1/2 cup good red wine; 100g black olives

Brigitte Hafner

October 13, 2016

Chicken fricassee with rosemary and cherry tomatoes.Marina Oliphant

easyTime:30 mins - 1 hourServes:4

I was at the fruit shop the other day and saw the most beautiful cherry tomatoes on the vine, plump and sweet. I couldn't resist and this is what I did with them.

Ingredients

1.6-1.8 kg free-range chicken, cut into 8 pieces
4 tbsp extra virgin olive oil
500g ripe cherry tomatoes
2 sprigs rosemary
3-4 cloves garlic, crushed
1/2 cup good red wine
100g black olives

Method

In a heavy, wide pot, brown the chicken in batches and season with salt and pepper. Add the rosemary and garlic and cook until the garlic is golden.
Add the whole tomatoes and wine.
Reduce the heat to a slow simmer, cover with a lid and cook until the chicken is tender - about 20 minutes, turning occasionally.
Depending on how much sauce the tomatoes have made, you may want to remove the chicken to a warm plate and reduce the sauce a little. Add olives.
Serve with crusty bread, mashed potato or wet polenta.