- 4 garlic cloves, thinly sliced
- few thyme sprigs, leaves picked
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 red onions, finely sliced
- 3 celery sticks, thickly sliced on the diagonal
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 4 courgettes, halved lengthways and cut into chunks, on the diagonal
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 400g can chopped tomato
- 2 tsp caper
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 1 tbsp red wine vinegar
- 3 tbsp sultana
- 4 skinless chicken breasts
Put one-quarter of the garlic, the thyme and some seasoning in 2 tsp of the olive oil and set aside.
Heat the remaining oil in a pan. Tip in the onions and celery, and cook for around 10 mins until soft. Add the courgettes and the rest of the garlic, and fry for a few mins to soften. Add the tomatoes, ½ can water, capers, vinegar, sultanas and seasoning. Gently simmer for around 20 mins until the juices have thickened and the vegetables are tender.
Meanwhile, cut the chicken breasts in half to open up like a book. Place them between 2 layers of baking parchment and flatten a little by bashing gently with a rolling pin. Heat a griddle pan and rub the chicken with your flavoured oil, discarding the garlic. Cook for around 3 mins each side, or until cooked through – you may have to do this is batches, depending on the size of your pan. Cut the chicken into strips and serve alongside the courgette caponata.