1 clove garlic
2 sprigs rosemary
4 leaves sage
1 glass white wine
350 g peeled tomatoes
6 tbsp black olives
Cut the chicken into small to medium-sized pieces, following the joints.
Place the chicken in a bowl with a handful of salt and leave for about 20 minutes.
Heat the oil, dice the onion and fry gently.
Add the chicken and brown it, then pour over the wine.
As soon as the wine has evaporated, add the rosemary, sage and tomatoes, cover, and cook for about 45 minutes at a low heat. Add the olives and serve.