Chicken and olives stewed in white wine

1. Slice the olives into rings, and finely chop the garlic and onion.

2. Cut the chicken into bite-sized pieces, season with salt and pepper, and coat with flour.

3. Heat 1 tablespoon of olive oil in a frying pan, place the chicken skin-side down, and cook until nicely browned, then flip it over.

4. Once the other side is browned, remove from the pan, turn off the heat, and add the white wine. (Make sure it doesn't flare up.) Scrape the bottom of the pan, turn the heat back on to medium, and simmer briefly.

5. Heat 1/2 to 1 tablespoon of olive oil in a pot, add the garlic and onion and sauté. Once the onion has softened, add the ingredients from step 4 and the chicken, add 1 cup of water (not included in the ingredients list), chicken stock powder and olives, cover and simmer over low heat for 30 to 40 minutes, reducing the liquid until only a little remains, then season with salt and pepper to taste.

If available, serve with mashed potatoes and Italian parsley.