One free range chicken Two sprigs of rosemary A few leaves of sage Fresh chilli 2 dsp olive oil
Small glass of white wine 10 marinated green olives 1 large onion 2 cloves of garlic
Remove all skin from chicken, wash it, chop it up into smallish pieces (or ask the butcher to do it) and put it in a casserole on a moderate fire to dry out. Then add the sliced onion, the garlic, the rosemary, the sage and a mug of water. Bring to boil and then turn the heat to moderate. Let it simmer with the lid half on for 20-30 minutes depending on the toughness of the bird. When tender add the chilli, the wine and the olives and let the liquid reduce completely until all you have left is the oily juice. Turn off the heat. Serve with toasted bread or roast or boiled potatoes.