1 Heat the oil in a skillet and add the onions, garlic and oregano and fry for about or 3 minutes, to soften.
2 Add the chicken pieces, sprinkle in the celery salt, season with ground black pepper and cook for 10 minutes, turning as needed, until lightly browned.
3 Pour in the wine and bring to a simmer, then add the tomatoes and sugar.
4 Cover with a lid and leave to simmer for 20 minutes until the chicken is tender and cooked through.
5 Bring a large pan of salted water to the boil. Add the tagliatelle and cook according to the packet instructions, for about cook for 10 minutes until al dente, tender yet still with a slight bite.
6 To serve, divide the chicken among 4 serving plates. Garnish with black olives and oregano. Serve alongside the drained pasta.