Braised chicken with olives and tomatoes

Braised chicken with olives and tomatoes

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(6 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

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

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal571
  • fat30g
  • saturates6g
  • carbs30g
  • sugars10g
  • fibre7g
  • protein27g
  • salt1.88g


  • 1 sprig rosemary, chopped



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

  • 1 large onion, sliced



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

  • 2 garlic cloves, 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



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

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



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

  • small bunch basil



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


  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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30th Jan, 2014
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.
20th Jul, 2012
made tonight nice and simple, flavoursome and everyone impressed, agreed with everyone and cooked 2nd stage for 25 mins.
5th Aug, 2011
My family and friends love this delicious with crusty bread to mop up the juices and a lovely green salad!
28th Jul, 2010
Tasty but the timings are odd - the first step I cooked for 25 mins, but the second also for 25 mins.
29th Apr, 2010
The timigs seem odd. Found I had to cook everything for a lot longer to get the flavours out
11th Apr, 2010
A very quick, easy and cheap supper. Deliciously light - my guests thoroughly enjoyed it!
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