Chicken and olive casserole

• Dice a medium sized onion and fry with two crushed/chopped garlic cloves (and optional chopped chilli) in olive olive. Season to taste with salt, freshly ground black pepper and a teaspoon of ground paprika

Method 1 - cooked chicken

• If using pre-cooked chicken, remove the chicken meat from the bone and tear into bite-sized pieces
• Add to the onions and fry for a minute or two. Add a cup of white wine, a can of chopped tomatoes and a handful of green olives with herbs
• Cook for another five minutes and serve
• Serve with baked potatoes and lettuce/tomato salad

Method 2 - raw chicken

• If using uncooked chicken, cut it into bite-sized pieces and brown it with the onions, paprika and garlic. Add a cup of white wine, a can of chopped tomatoes and a handful of green olives with herbs
• Simmer or casserole in the oven at 160C for 20 minutes or until the chicken is cooked all the way through
• Serve with baked potatoes and lettuce/tomato salad