Mediterranean Chicken with Tomatoes and Olives
A fragrant, sun-soaked one-pan chicken dish braised with ripe tomatoes, Kalamata olives, capers, garlic, and white wine — the core flavours of Mediterranean cooking in a single skillet. Bone-in chicken thighs cook slowly in the sauce until tender and infused with the sweet, briny, herby richness of the surrounding ingredients. Deeply flavourful, vibrantly coloured, and requiring very little hands-on effort, this is a dish that improves with time and fills the kitchen with the most wonderful smell.
- Time: 55 min
- Servings: 2
Source: TheRandomRecipe
Ingredients
- bone-in skin-on chicken thighs
- Salt and black pepper
- olive oil
- large onion, sliced
- garlic, thinly sliced
- dry white wine
- x 400g tin chopped tomatoes
- cherry tomatoes, halved
- Kalamata olives, pitted
- capers, drained
- dried oregano
- chilli flakes
- Small bunch fresh basil or parsley
- Crusty bread or orzo, to serve