Italian-style chicken with olives Recipe

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  • Healthy

serves:

6

Skill:

easy

Cost:

cheap

Total Time:

01:00

Prep:

00:20

Cooking:

00:40

Nutrition per portion

RDA
Calories 353 kCal 18%
Fat 12g 17%
  -  Saturates 2.5g 13%

An easy-to-make, one-pot chicken stew that looks after itself and you’ll love the fusion of summer flavours. It’s totally irresistible with that Italian sauce with olives. Serve with your favourite pasta.

Ingredients

  • 2kg free-range chicken, jointed, or 6 skin-on breasts
  • 2tbsp light olive oil
  • 2 onions, peeled and sliced
  • 1 stick celery, finely chopped
  • 2 cloves garlic, crushed
  • small glass white wine
  • 1x400g tin chopped tomatoes
  • 350g fresh tomatoes, skinned and chopped
  • 1tbsp sun-dried tomato paste
  • 1tbsp red wine vinegar
  • 1 bay leaf
  • 1 stalk fresh rosemary, leaves chopped
  • 100g black olives, stoned

Method

  • Season the chicken. Heat half the oil in a large sauté pan and brown the chicken pieces on both sides. Transfer to a plate.

  • Add the remaining oil to the pan and cook the onions and celery for about 6-8 mins, until soft.

  • Add the garlic and wine and bubble for 2 mins. Then add the tinned and fresh tomatoes, sun-dried tomato paste, vinegar, herbs and olives; season.

  • Put the chicken back in, bring the sauce to the boil, loosely cover, then turn the heat down and simmer for 40 mins.

  • Serve up with your favourite pasta or potatoes and plenty of crusty bread to mop up all the saucy goodness.

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Top Tip

if the sauce is a little thick , just add a splash of water to loosen.