200gShallots, peeled and left whole(20 Shallots or small onions)
2Clovesgarlic finely chopped
200mlItalian full bodied red wine
160 gBaby tomatoes
160gmushrooms, roughly chopped into quarters
3Sprigs of fresh rosemary
1HandfulGreen and black whole olives, pitted
Salt and pepper to season
1HandfulFresh chopped parsley to garnish
If slow cooking in the oven, pre-heat the oven to 170 degrees C. Place a casserole dish on the stove top and heat up 2 tablespoon olive oil on a medium heat.
Slice the chicken breasts into large chunks (I cut each breast into 3), season with salt and pepper and dust evenly with 2 tablespoon plain flour. When the oil is hot; place the chicken chunks in the casserole dish and fry on each side for around 3-4 minutes, or until golden brown. The flour from the chicken will stick to the base of the dish and begin to turn brown - don't panic - leave this for the moment.
Remove the chicken and place in a bowl and set to one side. With the casserole dish still on a medium add the peeled whole shallots and chopped garlic. Add more olive oil if needed. Cook for a minute or so before adding the red wine. The wine should sizzle as it enters the pan and loosen the brown flour from the base. Use a wooden spoon to fully remove all the flour (deglaze).
Once the wine has reduced by at least half; add 160g whole baby tomatoes, 2 tins of chopped tomatoes, and 2 tablespoon tomato puree. Mix well and bring to a simmer.
Once simmering add 160g chopped mushrooms, 3 springs of rosemary, 2 bay leaves and a handful of green and black pitted olives. Stir well and simmer for a further minute or so.
Next return the pre cooked chicken to the casserole dish and stir in well. Bring to the boil then clamp on a lid and place in the middle of the oven for 50mins - 1hr. Alternatively transfer to a slow cooker and cook on medium for 3 hours.
Check the stew after 50 minutes. If it appears ready then taste and season with salt and pepper.