• 6servings
  • 50minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, D
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 kg new potatoes , halved if large

  2. 3 tbsp olive oil

  3. 1 tsp rock salt

  4. 100 g butter

  5. 2 tbsp olive oil

  6. 6 x 150 g skinless chicken breasts

  7. 2 red onions , finely chopped

  8. 1 cloves garlic , finely chopped

  9. 25 g plain flour

  10. 2 tbsp tomato puree

  11. 150 ml dry sherry

  12. 5 cloves

  13. 2-3 green peppers , depending on size, diced into 2cm cubes

  14. 200 ml chicken stock

  15. 2 tbsp raisins

  16. 1 handfuls pitted green olives , roughly chopped

  17. rocket , to serve

Instructions Jump to Ingredients ↑

  1. For the potatoes: Preheat the oven to 200C/gas 6. Tip the potatoes into a roasting tin and sprinkle over the olive oil and rock salt. Shake the pan to coat the potatoes in the oil and roast for 45 minutes, or until crisp and golden.

  2. For the casserole: Heat the butter and oil in a large pan and fry the chicken breasts on each side for 3-5 minutes until browned. Transfer the chicken to a casserole dish, leaving behind the fat, then in the same frying pan, gently cook the onion for 5-8 minutes until softened. Add the garlic and flour and fry for a minute more, then stir in the tomato purée, sherry, cloves and green peppers and gradually mix in the stock. Bring to a gentle simmer, then pour over the chicken.

  3. Cover the dish and bake for 20 minutes, then stir in the raisins and olives and cook for a further 15 minutes until the chicken is cooked through and tender. Serve with the roast potatoes and rocket leaves.


Send feedback