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Italian-style chicken & olives

  • 4servings
  • 60minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Tbsp olive oil

  2. 8 (about 1 1/5kg) chicken pieces (skin on)

  3. 4 baby fennel bulbs, thinly sliced lengthways

  4. 4 small Desiree potatoes, peeled and cut into 1cm slices

  5. 1 red onion, thinly sliced

  6. 2 cloves garlic, thinly sliced

  7. 1/2 tsp dried chilli flakes

  8. 400g can crushed tomatoes

  9. 1/2 cup dry white wine

  10. 1 cup (120g) Sicilian green olives (from supermarkets and specialty stores)

  11. Juice 1 lemon

  12. 1/4 cup roughly torn flat-leaf parsley

  13. Crusty bread, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a large, deep frying pan on high. Cook chicken, skin side down, for 2-3 minutes, until browned. Remove from pan.

  2. Add fennel, potatoes, onion, garlic and chilli, if using, to same pan. Reduce heat to medium, then cover and cook, stirring occasionally, for 10 minutes, until almost tender. Add tomatoes, wine and ¼ cup water. Season and bring to the boil.

  3. Return chicken to pan, pushing it into tomato mixture. Cover and cook on low for 30 minutes, until chicken is cooked.

  4. Stir through olives and lemon juice to taste. Season and top with parsley. Serve with crusty bread.

  5. From Taste magazine, August 2011.

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