Ingredients
Method
1.In a large, deep saucepan, heat half the oil. Cook chicken, in batches, until browned all over. Remove from pan.
2.Heat remaining oil in same pan; cook and stir onion and garlic 3 minutes or until soft. Add wine and bring to the boil. Stir in stock, tomato, paste and anchovies.
3.Return chicken to pan and bring to the boil. Reduce heat to low then simmer, covered, 20 minutes. Uncover and simmer 40 minutes more or until chicken is tender. Stir in the olives and basil. Serve with risoni.