Heat the oil in a large saucepan over medium heat.

Add the chicken and cook until golden on all sides. Remove and set aside.

Add the onion and cook for 5 minutes or until soft then add the mushrooms and garlic and cook for 2 minutes or until the mushrooms are starting to colour.

Add the stock, sage, stalk of parsley and tomatoes and bring to the boil.

Reduce the heat and simmer covered for 25 minutes.

If the sauce is not thick enough, remove the chicken and boil the sauce uncovered until it thickens.

Add the olives and parsley and serve with steamed vegetables or Notatoes.