Ally

by Silvana Franco

Loosely based on coq au vin, Silvana Franco tops this dish with thinly sliced French bread

* Servings: 4
* Level of difficulty: Easy
* Preparation Time: 5 minutes
* Cooking Time: 1 hour 40 minutes

Ingredients

* 400g canned chopped tomatoes
* 300ml Red wine
* 600ml chicken stock
* 8 cloves Garlic
* 4 sprigs Rosemary
* 1 tsp light muscovado sugar
* 4 Chicken thighs
* 4 chicken drumsticks
* 75g black olives, unpitted
* 1 orange, grated rind and juice
* 1 pinch fine sea salt and freshly ground black pepper

Method

1. Place the tomatoes, wine, stock, garlic, rosemary and sugar in a flameproof casserole dish and bring to the boil.

2. Meanwhile, pull the skin off the chicken. Add the chicken pieces to the pan. Partially cover and simmer for 1 hour and 20 minutes.

3. Preheat the oven to 200C/gas 6. Add the olives and orange rind and juice to the casserole dish, along with some salt and pepper. Arrange the bread on top of the casserole, then place the dish on a baking sheet.

4. Pop into the oven for 20 minutes until the bread is toasted and golden. The juices will bubble up and dribble down the side and over the bread in places, but don't worry, this is a rustic dish. Serve warm.