Recipe adapted by Kylie for her family to enjoy.
2 tablespoons olive oil
1 size 15 free range chicken (Jointed into 8 pieces)
2 x 400gram tinned tomatoes
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
¼ cup seeded black olives
6 -8 fresh basil leaves
Heat oil in a large casserole dish and cook chicken , in batches, until browned both sides. Drain on absorbent paper. Add garlic to same pan. Cook, stirring, until soft. Add tomatoes, sugar, vinegar, olives and basil and bring to the boil. Cook in a moderate oven for 1 hour until chicken is tender.
Serve with rice and steamed vegetables and enjoy with a glass of Pfeiffer Gamay.