1 tbsp olive oil
1.6kg chicken, cut into 8 pieces
1 red onion, cut into wedges
2 ripe tomatoes, finely chopped
500g new potatoes, halved
1 cup pimento-stuffed green olives
2 garlic cloves, thinly sliced
½ cup verjuice
1 cup chicken stock
2 fresh bay leaves
Preheat oven to 200°C.
Heat oil in a large frying pan over high heat. Add half the chicken pieces; cook, turning, for 5 minutes or until golden brown.
Transfer to a baking dish. Repeat with remaining chicken pieces.
Add onion, tomatoes, potatoes, olives and garlic to the baking dish. Pour over verjuice and chicken stock. Add bay leaves and season well with salt and freshly ground black pepper.
Bake for 45 minutes or until chicken is cooked through. Serve immediately.