Chicken Stew With Olives

Preparation:

Preparation: Cut the chicken into small pieces. In a saucepan, heat the oil, butter and a clove of garlic and brown the meat over a fairly high heat. When it has browned add salt and pepper, add the peeled and roughly chopped tomatoes and the pitted black olives. Cover and cook over low heat for about half an hour. Arrange on a hot serving plate, sprinkle with a sprig of chopped parsley and chopped basil. Accompanying wines: Rossese Di Dolceacqua DOC, Colli Del Trasimeno Rosso DOC, Pentro D'Isernia Rosso DOC.