Step 1

Heat oil in a large, deep, frying pan over medium-high heat. Cook chicken, in batches, for 5 to 7 minutes or until browned. Transfer to a plate.

Step 2

Add onion, garlic and anchovy to pan. Cook, stirring, for 5 minutes or until onion has softened. Add tomato paste. Cook, stirring, for 1 minute. Add wine. Cook for 2 to 3 minutes or until liquid has reduced by half.

Step 3

Add tomato, sugar and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 35 to 40 minutes or until chicken is cooked through.

Step 4

Add olives and parsley. Season with salt and pepper. Cook, stirring, for 2 minutes or until heated through. Serve with beans.