Mediterranean chicken with olivesby mary campbell |
| Preperation time: 20 mins Cooking time: 1 hour 5 mins Serves: 4 |
| Recipe Ingredients |
| 4 boneless skinned chicken breasts,
halved; 75g sliced chorizo sausage; 1 red pepper, deseeded and chopped; 1 garlic clove, peeled and crushed; 5 sun-dried tomatoes, drained and chopped; 400g can chopped tomatoes; 150ml dry white wine; 150ml hot chicken stock; 2 tsp cornflour; 75g pitted black olives; 2 tbsp olive oil; 4 sprigs of fresh rosemary. |
| Recipe Method |
| In a large nonstick frying pan heat the oil and
cook the chicken until both sides turn white. Transfer to a
casserole dish. To the same frying pan add the chorizo, red pepper and garlic and cook for 3 minutes, stirring. Add the tomatoes, wine, stock and 2 rosemary sprigs. Bring to the boil. Pour over the chicken and cover with a lid. Cook for 1 hour in a preheated oven (160c/gas 3). Once out the oven, remove the chicken with a draining spoon. Blend the cornflour with 1 tablespoon of water to make a paste and add a couple of spoonfulls of the hot gravy. Stir this into the casserole. Return casserole to the oven for 5 mins. Return the chicken to the pot and add the olives. Remove the cooked rosemary. Serve garnished with the remaining fresh rosemary sprigs. |
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