Olive and tomato chicken

Method

• 1
  Preheat oven 220°C/200°C fan-forced. Combine olives, tomato, capers and oregano in a bowl. Place a 30cm x 40cm sheet baking paper on a board. Place one-quarter of the chicken in the centre of baking paper. Top with one-quarter of the tomato mixture. Drizzle with 1 tablespoon wine. Season with pepper. Fold up sides of baking paper to enclose filling. Secure with kitchen string. Place parcel on a baking tray. Repeat with baking paper, remaining chicken, tomato mixture, wine and pepper. Roast for 20 minutes or until chicken is cooked through.
• 2
  Meanwhile, place potato in a saucepan of water over high heat. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until potato is just tender, adding beans for last 3 minutes. Drain. Refresh under cold water.
• 3
  Serve chicken mixture with potato and beans.