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Braised chicken with olives and tomatoes

Braised chicken with olives and tomatoes

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A star rating of 3.4 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal571
fat30g
saturates6g
carbs30g
sugars10g
fibre7g
protein27g
low insalt1.88g
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Ingredients

  • 1 sprig rosemary , chopped
  • 1 large onion , sliced
  • 2 garlic cloves , sliced
  • 500g small new potato , quartered
  • olive oil
  • 8-10 chicken pieces, thighs and drumsticks, skin on
  • 500g baby plum or cherry tomato
  • 300ml dry white wine
  • 300ml chicken stock , fresh, cube or concentrate
  • 150g Kalamata olive , drained
  • small bunch basil

Method

  • STEP 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.

  • STEP 2

    Scatter with basil and serve.

Recipe from Good Food magazine, August 2005

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Overall rating

A star rating of 3.4 out of 5.6 ratings
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