Serves 4

1/4 cup olive oil
2 onions, sliced
4 garlic cloves, finely sliced
8 pieces of chicken
1/2 cup green olives, pitted
1 cup dry white wine
2 tins chopped Italian tomatoes
2 tsp white sugar
20 button mushrooms
2 bay leaves, preferably fresh
Salt and freshly ground black pepper
cup Italian parsley, plus extra to garnish
1 Tbs fresh oregano
200g ricotta

1 Heat oil in a large fry pan. Add the onions and cook until soft, stirring for approximately 10 minutes. Add garlic and continue cooking for a few more minutes. Remove the onions and set aside.

2 Preheat the oven to 180C. Brown the chicken pieces until golden on all sides then transfer to a baking dish. Return the onions to the hot pan. Add the olives, wine and tomatoes. Stir in the sugar. Simmer for 5 minutes or until the sauce begins to reduce.


3 Add the whole mushrooms, bay leaves and season. Stir in the parsley and oregano. Pour over the chicken pieces. Spoon the ricotta in dollops then bake in the oven for 45 minutes. Garnish with the extra parsley.

Chef's tip

You can substitute cottage cheese for the ricotta, although buffalo, goat and sheep ricotta do contribute more flavour to the dish.