Braised chicken with olives and tomatoes

Braised chicken with olives and tomatoes

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(5 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 4
An impressive all-in-one bake bursting with Mediterranean flavours

Nutrition and extra info

  • Easily halved

Nutrition:

  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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Ingredients

  • 1 sprig rosemary, chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 large onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, sliced
  • 500g small new potato, quartered
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8-10 chicken pieces, thighs and drumsticks, skin on
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 500g baby plum or cherry tomato
  • 300ml dry white wine
  • 300ml chicken stock, fresh, cube or concentrate
  • 150g Kalamata olive, drained
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • small bunch basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Heat the oven to 220C/fan 200C/gas 7. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.

  2. Scatter with basil and serve.

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Comments, questions and tips

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Comments (6)

mmrg's picture

I've made this lots of times, it's now a firm family favourite. I usually do the first stage for 15mins and the last for half an hour. I also only use a total of 400ml liquid - mix of stock and wine.

wisedog's picture

made tonight nice and simple, flavoursome and everyone impressed, agreed with everyone and cooked 2nd stage for 25 mins.

cassymburns's picture

My family and friends love this recipe...it delicious with crusty bread to mop up the juices and a lovely green salad!

cs_whittaker's picture
2

Tasty but the timings are odd - the first step I cooked for 25 mins, but the second also for 25 mins.

grasfree's picture
2

The timigs seem odd. Found I had to cook everything for a lot longer to get the flavours out

frenchie0403's picture
4

A very quick, easy and cheap supper. Deliciously light - my guests thoroughly enjoyed it!

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