• Fry the onion in a tsp of olive oil for three mins.
  • Add the garlic celery and carrots and sauté for 10mins.
  • While they are cooking, fry off the seasoned chicken pieces in batches. set aside.
  • After 10 mins, add glass of wine to the onion mix and turn up the heat for a minute or two.
  • Turn the heat back down and add the chicken stock, thyme, tinned tomatoes, potatoes, basil and chicken pieces. simmer for an hour or until the chicken is cooked through.