Chicken cacciatore with sage
Herbs add aromatic pizzazz to dishes either individually or in a mixture. Every national cuisine has its favourite herbs — in Italy sage, basil, parsley and oregano are commonly used.
- Preheat the oven to 170C.
- Heat the oil in a large, heavy frying pan. Add the garlic, sage leaves, rosemary and chilli flakes and heat for 30 seconds. Place in a large casserole.
- Season the chicken with salt and pepper. Sauté the chicken in batches until lightly coloured on all sides. Place in the casserole.
- Add the tomatoes, olives, wine and tomato paste. Stir well then simmer for 10 minutes. Pour over the chicken in the casserole. Cover and cook in the oven for 1 hour.