Tender pieces of braised chicken baked in a sauce of tomatoes, wine, herbs and black olives. An Italian classic, serves 4.
1 kg skinless free-range chicken thighs
3 tablespoons olive oil
1 onion, finely diced
1 garlic clove, crushed
2/3 cup white wine
1 cup chicken stock
1 teaspoon basil, chopped
1 teaspoon sugar
1 can peeled tomatoes, minced
10 black olives
1 tablespoon parsley, chopped
Salt and black pepper
1. Season chicken pieces well with salt and pepper.
2. Heat 2 tablespoons of oil in a non-stick frying pan over medium heat. Add the chicken and brown on all sides, turning with a pair of tongs. Once braised, put the chicken into an ovenproof dish and set aside. At this stage turn your oven on to 180°C.
3. Wash the fry pan and add 1 tablespoon of oil and return it to the heat (most recipes will tell you to keep the oil that the chicken was cooked in as it’s full of flavour- I personally prefer to minimize fat in my cooking wherever possible so I start afresh with a clean pan and fresh oil). Add the onion and garlic and saute until the onion is translucent.
4. Add the wine and cook until the liquid reduces in half. Then add the stock water and stir for a couple of minutes.
5. Add the tomatoes, basil and sugar and cook for another minute, then turn off the heat. Stir in the olives.
6. Pour the tomato and olive mixture over the chicken pieces, cover the dish with its lid and cook in the oven for 1 hour.
7. Once cooked, remove from the oven and allow to rest for 5 minutes. Sprinkle with chopped parsley and serve.