chicken cacciatore

Serves: 3

Ingredients:
6 skinless chicken breasts
1 teaspoon salt
1 teaspoon black pepper (crushed)
1 teaspoon olive oil
2 small onions (finely chopped)
3 cloves crushed garlic
3 tablespoons red wine vinegar
1 cup white wine
2 tablespoon finely chopped basil
2 tins (400g) italian peeled tomato
1 cup black olives (pitted)
1 cup chicken stock
1 tablespoon brown sugar
8 anchovy fillets
¼ cup chopped parsley

Method:
season the chicken with salt and pepper.
preheat the oven to 180°c
heat the oil in a pan and brown the chicken (about 3minutes per side) and place in the casserole.
in the same pan, add the onions, garlic and cook till golden and tender.
add the wine and the vinegar and reduce by half.
pour in the tomatoes and cook well. add the basil and sugar and reduce to a thick consistency.
bake at 180°c for 30 minutes.
remove and serve.