TUSCAN CHICKEN
2 x 1.5 Kg CHICKENS
¼ cup olive oil
1 cup dry white wine
1 ½ cups vegetable stock
3 TBS tomato paste
2 tsp dried sage
1 TBS capers
4 spring onions
4 celery sticks
8 green button squash
2 TBS chopped parsley
Cut chicken and brown in batches. Transfer to large baking tray.
Preheat oven to 180. Combine wine, vegetable stock, tomato paste, sage, capers, spring onions and sliced celery in medium pan. Stir over medium heat until mixture boils. Pour sauce over chicken pieces and cover with aluminium foil. Bake for 1 hour.
Add squash and parsley to pan. Baste and return to oven for 30 minutes, uncovered.
Reduce sauce, once chicken is ready.
