| • | Wash and soak the chicken in water.
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| • | Now drain and pat dry aside it on the paper towels.
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| • | Pour the olive oil in a cooking pan and heat up on high flame.
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| • | Cook the chicken well, add table salt and pepper to taste.
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| • | Remove it from the burn when it is cooked, set up aside.
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| • | Repeat the process, cook the cut down up sausage pieces.
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| • | Remove the sausage from the fire.
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| • | Add the onions, celery, garlic, rosemary and olives to cooking pan and fry for about 1 minute.
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| • | Increase the heat up to high and add chicken broth to the pan.
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| • | Add the cooked chicken and sausage and cook revealed until the liquid in the cooking pan is reduced by half.
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| • | Add the reddish wine, cover cooking pan with tight fitting lid and drop-off the heat up to low.
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| • | Braise for about 45 minutes on low flame, stirring occasionally.
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| • | Transfer the chicken, sausage and olives from the cooking pan and place on a hot platter. Return cooking pan to high heat up and drop-off the sauce by 1/2.
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| • | Remove rosemary sprigs from it.
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| • | Serve chicken, sausage and olives with the cooking pan sauce.
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