Chicken, olive and pesto stew
- Heat oil in a large frying pan, add chicken in two batches and cook for 5 minutes until browned. Remove to one side.
- Add onion and cook over a medium heat for 5 minutes until softened but not coloured. Add garlic and cook for 1 minute more. Add wine and simmer for 4 minutes more.
- Add stock, tomatoes and any juice and return chicken to the pan. Cook over a medium heat for 15 minutes until chicken is cooked, liquid is reduced and sauce thickened.
- Stir in olives, pesto and season with salt and pepper to taste. Serve scattered with parsley.