| • | Wash and soak the chicken in water.
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| • | Now drain and pat dry it on the paper towels.
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| • | Pour the olive oil in a pan and heat on high flame.
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| • | Cook the chicken well, add salt and pepper to taste.
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| • | Remove it from the fire when it is cooked, set aside.
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| • | Repeat the process, cook the cut up sausage pieces.
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| • | Remove the sausage from the fire.
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| • | Add the onions, celery, garlic, rosemary and olives to pan and fry for about 1 minute.
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| • | Increase the heat to high and add chicken broth to the pan.
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| • | Add the cooked chicken and sausage and cook uncovered till the liquid in the pan is reduced by half.
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| • | Add the red wine, cover pan with tight fitting lid and decrease the heat to low.
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| • | Braise for about 45 minutes on low flame, stirring occasionally.
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| • | Transfer the chicken, sausage and olives from the pan and place on a warm platter. Return pan to high heat and decrease the sauce by 1/2.
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| • | Remove rosemary sprigs from it.
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| • | Serve chicken, sausage and olives with the pan sauce. |
