Mediterranean chicken with olives

Recipe by: Zoë Harpham

| Photo by: ReadersDigest

(1)

MODERATELY EASY

Ready in 1 hour 15 mins

Reviews (1) | Tweaks (0)

Added to favourites by 4 cooks

Prep: 15 mins Cook: 1 hour

Serves: 4

This is a dish of bright, vivid colour and bold flavours. Onions, tomatoes and red capsicums 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.

Recipe provided by:

Readers Digest | Healthy One-Dish Cooking

Ingredients

2 tablespoons olive oil

2 onions, roughly chopped

2 garlic cloves, crushed

1 tablespoon chopped fresh rosemary

40 g chorizo sausage, skinned and diced

2 large red capsicums, deseeded and roughly chopped

⅓ cup (40 g) sun-dried tomatoes, roughly chopped

400 g can chopped tomatoes

¼ cup (60 ml) dry white wine

4 skinless chicken breast fillets or large thighs (about 500 g in total)

⅓ cup (50 g) pitted olives (black, green or a mixture)

Preparation method

1.		Heat the oil in a large, heavy flameproof casserole dish or deep frying pan. Add the onions, garlic and rosemary and cook gently, stirring frequently, for about 15 minutes until soft and golden.

2.		Add the chorizo and capsicums and cook over a medium heat, stirring frequently, for a couple of minutes or until the sausage turns slightly golden.

3.		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.

4.		Add the chicken and stir to coat with the sauce. Bring to the 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.

5.		Just before serving, stir in the pitted olives and cook for just long enough to heat them through.

EACH SERVING

3 portions vegetables

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.

Nutrition

Protein 31.5 g
Fat 19.5 g
Saturates 4.5 g
Carbohydrate 13 g
Fibre 4 g
Sodium 363 mg
Energy 1555 kJ

My Review:

Printed from Allrecipes.com.au 2/09/2010