Mediterranean chicken with olives
This is a dish of bright, vivid colour and bold flavours. Onions, tomatoes and red peppers make a chunky vegetable sauce for chicken pieces, with spicy chorizo sausage, sun-dried tomatoes, rosemary and olives adding tastes of the Mediterranean. Serve with crusty bread so you don’t waste any of the delicious juices.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 1hour |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 1hour |
Ingredients
- 2 tbsp olive oil
- 2 onions roughly chopped
- 2 garlic cloves crushed
- 1 tbsp fresh rosemary chopped
- 40 g chorizo sausage skinned and diced
- 2 large red peppers deseeded and roughly chopped
- 1/3 cup sun-dried tomatoes roughly chopped
- 1 398 ml can chopped tomatoes
- 1/4 cup dry white wine
- 4 skinless boneless chicken breasts or large thighs (about 500 grams/1 lb in total)
- 1/3 cup olives pitted, (black, green or a mixture)
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Heat the oil in a large, heavy flameproof casserole or deep frying pan. Add the onions, garlic and rosemary and cook gently, stirring frequently, for about 15 minutes until soft and golden.
- Add the chorizo and peppers and cook over a medium heat, stirring frequently, for a couple of minutes or until the sausage turns slightly golden.
- Add the sun-dried tomatoes, the canned tomatoes with their juice, and the wine. Season with freshly ground black pepper (salt should not be needed), then stir well and bring to a simmer.
- Add the chicken and stir to coat with the sauce. Bring to a boil, then reduce the heat so the sauce simmers. Cover and cook for 25-30 minutes until the chicken is tender and the sauce is thick.
- Just before serving, stir in the pitted olives and cook for just long enough to heat them through.
Recipe Notes
Cook's tip: You can prepare ahead up until the end of step 4. Keep refrigerated or frozen, then thaw and reheat gently. Add the olives before serving.
Each serving: 31.5 g protein, 19.5 g fat of which 4.5 g saturates, 13 g carbohydrate, 4 g fibre, 372 Calories
