If you are using fresh tomatoes, peel and
seed them and cut into smallish dice.
Cut any excess skin and fat from the
chicken pieces, and season them well with salt and black pepper. Heat
the oil in a heavy-based frying pan over medium-high heat and cook the
chicken pieces a few at a time until golden brown. Remove from the pan.
Add the onion to the pan and cook over low
heat until wilted and just starting to caramelize (this will take about
10 minutes). Don't let it brown too much.
Add the tomato, garlic, tomato paste,
sugar, herbs, whine and stock.
Bring to the boil, then reduce the heat
and simmer, uncovered, for 15 minutes, or until reduced by half.
Add the chicken pieces to the sauce and
season well with salt and pepper.
Add the lemon juice, then cover and cook
over very low heat for 30 minutes.
Add the lives, then remove from the heat
and leave, covered, or 10 minutes.