Italian-style chicken with olives recipe

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  • Healthy
serves: 6
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 40 min

Nutrition per portion

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

Learn how to make this delicious and easy-to-make Italian chicken with olives recipe. This one-pot chicken dish is bursting with flavour thanks to the tangy olives and rich tomato sauce which is infused with fresh garlic. A portion of this mouth-watering Italian stew works out at only 353 calories per portion which is great if you’re counting calories. Serve this Italian-style chicken with olives with crusty bread for dipping or potatoes and greens for a hearty meal. Leftovers can be stored in an airtight container for up to 2 days in the fridge. Reheat thoroughly ad make sure its piping hot before serving.


  • 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


  • 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.

Top tip for making Italian-style chicken with olives

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

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