Chicken cacciatore and rice

INGREDIENTS
8 chicken drumsticks
Salt and pepper
Oil for frying
1 large onion
1 clove garlic
½ cup dry white wine
1½ tablespoons vinegar
1 teaspoon of vegetable stock powder
½ cup water
400g can of tomatoes
1 teaspoon basil
1 teaspoon sugar
4 anchovy fillets
20 black olives
1 tablespoon chopped parsley

STEPS
1. Preheat oven to 180C.
2. Cut onion into rings and place on small plate. Crush garlic and add to onions.
3. Sprinkle chicken with salt and pepper. Heat oil in frypan and brown chicken on both sides. Place chicken in oven-proof dish.
4. In pan fry onions and garlic until onion is soft.
5. Add wine and vinegar and bring to the boil.
6. Add stock powder and water and cook for a further 3 minutes.
7. Add tomatoes, basil and sugar and cook a further 1 minute.
8. Add anchovies and olives. Pour sauce over chicken. Cover and cook in oven. After 30 minutes, turn drumsticks and return for a further 30 minutes.
9. Place boiled rice on each dinner plate and serve the chicken cacciatore on the rice.

BOILED RICE
1 cup basmati rice
1.7 litres boiling water

STEPS
1. Add rice to rapidly boiling water and stir until it returns to the boil. Leave to boil for 8 minutes.
2. Drain through strainer and rinse with boiling water. Return rice to saucepan

SUGGESTED MENU
Baked ricotta
Chicken cacciatore and rice
Baked chocolate creme