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Nutrition: per serving

  • kcal571
  • fat30g
  • saturates6g
  • carbs30g
  • sugars10g
  • fibre7g
  • protein27g
  • salt1.88g
    low

Method

  • step 1

    Heat the oven to 220C/fan 200C/gas 7. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.

  • step 2

    Scatter with basil and serve.

Recipe from Good Food magazine, August 2005

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Comments, questions and tips (6)

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Overall rating

A star rating of 3.4 out of 5.6 ratings

mmrg

I've made this lots of times, it's now a firm family favourite. I usually do the first stage for 15mins and the last for half an hour. I also only use a total of 400ml liquid - mix of stock and wine.

wisedog

made tonight nice and simple, flavoursome and everyone impressed, agreed with everyone and cooked 2nd stage for 25 mins.

cmb50+

My family and friends love this recipe...it delicious with crusty bread to mop up the juices and a lovely green salad!

cs_whittaker

A star rating of 2 out of 5.

Tasty but the timings are odd - the first step I cooked for 25 mins, but the second also for 25 mins.

grasfree

A star rating of 2 out of 5.

The timigs seem odd. Found I had to cook everything for a lot longer to get the flavours out

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