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Photo of Braised chicken with capers and olives by WW

Braised chicken with capers and olives

Total Time
1 hr 10 min
20 min
50 min
Rainbow olives and capers add a rich, salty taste to this tomato-based dish. Dip crusty ciabatta to slurp up the sauce


Olive oil

1 tbs

Chicken thigh, skinless, raw

4 small

Skinless chicken drumstick

4 individual, bone removed

Red onion

1 medium, cut into wedges


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


  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.


SERVING SUGGESTION: Mixed salad leaves, plus crusty bread, such as ciabatta.TIP: Rainbow olives are a colourful mix of large Cerignola olives and are available in jars in the antipasto aisle of most supermarkets.