Chicken, olive and rosemary hotpot

• 1/4 cup Plain Flour
• 4 small chicken breast fillets, skin removed
• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 1 cup white wine
• 400g can chopped tomatoes
• 1/2 cup pitted olives
• 2 tablespoons rosemary leaves, roughly chopped
• mash potatoes and green beans, to serve

METHOD:

1. Preheat oven to 170°C. Place flour, and salt and pepper onto a plate. Lightly coat chicken in seasoned flour.

2. Step 2

   Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 minute each side or until golden. Remove to an ovenproof casserole dish.

3. Step 3

   Add onion and garlic to frying pan. Cook, stirring often, for 3 to 5 minutes or until soft. Add wine. Simmer for 3 minutes or until reduced by half. Add tomatoes, olives and rosemary. Stir to combine. Season with salt and pepper. Pour over chicken.

4. Step 4

   Cover. Bake for 20 to 25 minutes or until chicken is just cooked through. Slice chicken. Place onto plates. Spoon over sauce. Serve with steamed potatoes and beans.