1. Heat the butter and olive oil in a deep pan, add the zabatka, which you have seasoned well with salt and pepper, then fry them on high heat for 5-6 minutes on each side, then place them on a plate.

2. Reduce the heat to medium, add the shallots, which you have cut in half or quartered lengthwise, if they are already there, and fry them for 6-7 minutes. Add the finely chopped garlic and fry for another minute, then pour in the wine, which will deglaze the pan nicely. Cook for 3-4 minutes, then add the finely chopped tomatoes, stir and cook for another 3-4 minutes.

3. Then add olives, dates and mini tomatoes, all cut in half, add ½ tsp salt and ½ tsp pepper and sprigs of thyme and rosemary, stir and cook for 5 minutes, then return the chicken to the pan.

4. Cover, reduce to the lowest heat and cook for about 30 minutes. Serve with couscous, polenta, mashed potatoes or slices of boiled potatoes.