Step 1

Place the flour on a large plate and season with salt and pepper. Toss the drumsticks in the flour, shaking off any excess.

Step 2

Heat 1 tablespoon of the oil in a large flameproof casserole dish or heavy-based saucepan over medium-high heat. Add 1/2 the drumsticks and cook, turning occasionally, for 4-6 minutes or until well browned. Transfer to a plate. Heat 2 teaspoons of the remaining oil in the dish and repeat with the remaining drumsticks.

Step 3

Heat remaining oil in the dish over medium heat. Add the onion and cook, stirring often, for 2 minutes or until it softens slightly. Add the garlic and cook, stirring, for 30 seconds.

Step 4

Return the drumsticks to the dish. Stir in the undrained tomatoes and stock, using the spoon to break up the tomatoes. Increase heat to high and bring to the boil. Reduce heat to low and simmer, uncovered, for 25-30 minutes or until the chicken is tender, and the sauce reduces and thickens slightly.

Step 5

Stir in the olives, parsley, oregano, salt and pepper. Cook, uncovered, for 5 minutes or until heated through. Divide the pasta among serving bowls and top with the cacciatore.