Chicken Cacciatore

• 4 Chicken joints
• 2 -3 Tbsp Flour
• olive Oil
• 2 tbsp Shallots, chopped
• 1 Clove Garlic, finely chopped

Sauce

• 1/2 Tube Tomato Paste
• 140ml White Wine, Dry
• 1 tsp Salt
• 1/4 tsp White Pepper
• 200ml Chicken Stock
• 1 Bay Leaf
• Pinch Thyme
• Pinch Sweet Marjoram
• 100g Mushrooms, sliced
• Optional; 2 tbsp Brandy, 25g Olives

Coat chicken with flour.

Saute chicken until golden in oil with the shallots and garlic.

Add remaining ingredients, (apart from the brandy and olives) to the chicken and simmer for 1 hour until tender. Add the brandy and olives in the last 10 minutes and heat through.

Serve with green vegetables or noodles.