EQUIPMENT:
Large pan,
chopping knife,
cutting board.
1 free range chicken (in 8 pieces)
1 handful Black olives,
2 cloves of Garlic,
1 handful of Sage
1 handful of Sundried tomatoes
Olive oil extravergine Salt and black pepper
1 glass of White wine
Water around 0,5 liters

PREPARATION

sundry tomato

Start chopping garlic and sage very fine, same thing with the tomato and put it aside. Warm up 3 tablespoon of the olive oil in a large pan, when it’s hot brow the chicken pieces both sides, then add the garlic and sage and let it go with high flame for a couple of minutes, before the garlic brown add the wine and let it reduce.
Now we can add the olives and the tomato, mix and add the water to almost cover the meat, let it simmer for 30 to 40 minutes, it will depend from te meat.
As the liquid will be reduced in a thick sauce, the chicken cacciatore is ready!