One-pot chicken cacciatore

Method

1. Heat the olive oil in a large frying pan over a medium heat, then add the chicken and fry for 5 minutes, turning, until browned.
2. Turn up the heat, then pour in the red wine and bubble for about 2 minutes until it has nearly all evaporated.
3. Stir in the passata, stock, olives and anchovies. Bring to the boil, then reduce the heat and gently simmer, covered, for 25 minutes or until the chicken is cooked through and the sauce has thickened. Garnish with the basil, then serve with crusty bread.