From the Guardian, a straightforward recipe that's simply chicken simmered with tomatoes and wine with rosemary and olives (and garlic of course).
Ingredients
4 tbsp extra-virgin olive oil
1.6kg (3-1/2 lbs) chicken, jointed into 8 or 10 pieces (by cutting breast pieces in 2), or 8-10 chicken thighs
2 garlic cloves
3 bushy rosemary sprigs
1 big glass white wine
Salt
1 x 400g (14oz) tin peeled plum tomatoes, chopped with scissors
1 pinch red chilli flakes
2 tbsp black olivess
Instructions
1. In a deep saute pan, warm the oil over a medium heat. Working in batches, lay in the chicken pieces skin side down, cook until the skin forms a golden crust, then turn them over and do the same on the other side. Remove and repeat with the remaining chicken.
2. Return all the meat to the pan with a pinch of salt, one peeled garlic clove, crushed with the heel of your hand so it splits but stays in one piece) and two rosemary sprigs.
3. Pour over the wine, leave to bubble for a few minutes, add the tomatoes and chilli, cover and turn the heat down low. Cook for 40 minutes, then remove the lid and cook for a further 10-20 minutes, until the chicken is tender and the sauce rich and thick. If at any point the pan seems a little dry, add a little more wine (in my case, I might cook it in the oven around 300F).
4. Chop the second clove of garlic and the picked needles from the third sprig of rosemary, and add with the olives for the last minutes of cooking, stirring so the flavours blend.