Mediterranean chicken with olives

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.