Braised chicken with capers and olives
4
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Rainbow olives and capers add a rich, salty taste to this tomato-based dish. Dip crusty ciabatta to slurp up the sauce
Ingredients
Olive oil
1 tbs
Chicken thigh, skinless, raw
4 small
Skinless chicken drumstick
4 individual
Red onion
1 medium, cut into wedges
Garlic
2 clove(s), crushed
Tomato paste
2 tbs
Canned diced tomatoes
400 g
Capers, rinsed, drained
1 tbs
Black olives, drained
1 cup(s)
Fresh flat-leaf parsley
1½ tbs
Instructions
1
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.
2
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.
3
Add capers and olives and simmer, uncovered, for 10 minutes or until chicken is cooked through. Serve topped with marjoram.
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