Tuesday, May 17, 2011

Mediterranean Chicken with Olives

Mediterranean Chicken with Olives

Serves 4 Preparation 15 minutes Cooking about 1 hour

2 tablespoons olive oil
2 onions, roughly chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh rosemary
40g chorizo sausage, skinned and diced
2 large red capsicums, deseeded and roughly chopped
⅓ cup (40g) sun-dried tomatoes, roughly chopped
400g can chopped tomatoes
¼ cup (60ml) dry white wine
4 skinless chicken breast fillet or large thighs (about 500g in total) ~ I used chicken thighs with skin on and bone in ;)
⅓ cup (50g) pitted olives (black, green or a mixture)

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 a boil, then reduce the heat so the sauce simmers. Cover and cook for 15-30 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.

Recipe is from Reader's Digest (Australia) Healthy One-Dish.

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