Step 1

Place the flour and chicken in a large bowl. Season with pepper. Toss to coat. Remove chicken, shaking off excess flour.

Step 2

Heat half the oil in a large heavy-based flameproof casserole dish over mediumhigh heat. Cook chicken, in batches, turning, for 8 minutes or until golden. Transfer to a plate.

Step 3

Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.

Step 4

Add wine. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until reduced by half. Stir in tomato and oregano. Return chicken to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 40 minutes. Remove lid. Simmer, uncovered, for 20 minutes or until chicken is cooked through and sauce thickens slightly. Stir in olives. Serve with fettuccine and beans, sprinkled with parsley.