Mediterranean Chicken with Olives

 

                    This is a dish of bright, vivid colour and bold flavours. Onions, tomatoes and red peppers make a chunky vegetable sauce for chicken pieces, with spicy chorizo sausage, sun-dried tomatoes, rosemary and olives adding taste of the Mediterranean. 

                    Serve with crusty bread so you don't waste any of the delicious juices.

Serves 4

• 30 ml olive oil
• 2 onions, roughly chopped
• 2 garlic cloves, minced
• 15 ml chopped fresh rosemary
• 40 gr chorizo sausage, skinned and diced
• 2 large red peppers, deseeded and roughly chopped
• 80 ml sun-dried tomatoes, roughly chopped
• 398 ml can chopped tomatoes
• 60 ml dry white wine
• 4 skinless boneless chicken breasts or large thighs (about 500 gr)
• 80 ml pitted olives (black, green or a mixture)

1. Heat the oil in a large, heavy flameproof casserole or deep frying pan.
2. Add the onions, garlic and rosemary and cook gently, stirring frequently, for about 15 minutes until soft and golden.
3. Add the chorizo and peppers and cook over a medium heat, stirring frequently, for a couple of minutes or until the sausage turns slightly golden.
4. Add the sun-dried tomatoes, the canned tomatoes with their juice, and the wine ; season with freshly ground black pepper, then stir well and bring to a simmer.
5. Add the chicken and stir to coat with the sauce ; bring to a boil, then reduce the heat so the sauce simmers.
6. Cover and cook for 25-30 minutes until the chicken is tender and the sauce is thick.
7. Just before serving, stir in the pitted olives and cook for just long enough to heat them through.

BON APPÉTIT