Braised chicken with capers and olives
skinless chicken thigh
skinless chicken drumstick
1 medium, cut into wedges
2 clove(s), crushed
canned diced tomatoes
baby capers, rinsed, drained
black olives, drained
fresh flat-leaf parsley
- Heat oil in a large saucepan over medium-high heat. Cook chicken, turning, in batches, for 4–5 minutes or until browned. Transfer to a plate.
- Add onion and garlic to same pan over medium heat. Cook, stirring, for 5 minutes or until softened. Add tomato paste and cook, stirring, for 1 minute. Add tomatoes and 1 cup (250ml) water and bring to the boil. Add chicken pieces. Reduce heat and simmer, covered, for 20 minutes.
- Add capers and olives and simmer, uncovered, for 10 minutes or until chicken is cooked through. Serve topped with marjoram.