Mediterranean Chicken and Olive Stew
Serves: 4
Preparation time: 20 minutes
Cooking time: approx 50 mins
Cals per portion: 460
Ingredients:-
30 ml (2tbsp) flour
4 chicken drumsticks
4 chicken thighs
30ml (2tbsp) olive oil
1 onion, sliced
1 garlic clove, crushed
30ml (2tbsp) sun-dried tomato paste
8 sun-dried tomatoes in oil, drained and halved
Few fresh thyme sprigs
50g (2oz) black olives
50g (2oz) green olives
Fresh thyme leaves, to garnish
Method:-
1. Season the flour with salt and freshly ground black pepper. Place in a polythene bag with the chicken drumsticks and thighs and shake well until the chicken portions are coated with the flour.
2. Heat the oil in a large deep frying pan and fry the chicken portions over a high heat for 8-10 mins until the skin is crisp and golden brown. Remove with a slotted spoon and set aside.
3. Add the onion and garlic to the pan and fry until softened, then stir in tomato paste and cook for 1 minute. Gradually stir in 450ml (3/4 pint) water and bring to the boil. Return the chicken portions to the pan and add the sun-dried tomatoes and thyme sprigs.
4. Simmer gently for 35-40 mins until the chicken’s cooed through and the sauce has thickened. Add the olives and season to taste. Cook for a further 5 mins. Serve garnished with fresh thyme leaves.
