Using a sharp knife, remove the bone from each of the chicken pieces.
Heat 1 tsp of oil in a large skillet, add the chicken pieces and cook for 4-5 min turning occasionally, or until brown all over.
Add the sieved tomatoes, wine and mixed herbs to the skillet, bring to a boil and then leave to simmer for 30 min or until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat. Mix the melted butter and crushed garlic together. Lightly toast the slices of bread and brush with the garlic butter. Add the remaining oil to a separate skillet and cook the mushrooms for 2-3 minutes or until just brown, add the olives and sugar to the chicken mixture and warm trough. Serve with bruschetta and fried mushrooms.
PREPRATION TIME: 1 hour
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