1. Place the tomatoes, wine, stock, garlic, rosemary and sugar in a flameproof casserole dish and bring to the boil. 2. Meanwhile, pull the skin off the chicken. Add the chicken pieces to the pan. Partially cover and simmer for 1 hour and 20 minutes. 3. Preheat the oven to 400°F 4. Add the olives and orange rind and juice to the casserole dish, along with some salt and pepper. 5. Arrange the bread on top of the casserole, then place the dish on a baking sheet. 6. Pop into the oven for 20 minutes until the bread is toasted and golden. The juices will bubble up and dribble down the side and over the bread in places, but don't worry, this is a rustic dish. 7. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
