Warming Chicken and Olive Cass

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Ingredients

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Chicken drumsticks		4
Chicken thighs (on the bone)		4
Onion (large)		1
Garlic		2 cloves
Tinned tomatoes (chopped)		2
Black olives		8
Capers		1 heaped tsp
Balsamic vinegar		1 tbsp
Olive oil		as required
Salt & pepper		a little
Long grain rice (optional)		200g

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Method

Prep

20min

Cook

45min

Preheat the oven 165C.

In a large ovenproof dish with a lid, add the olive oil and fry the chicken pieces until browned. Remove and keep aside.

Add the sliced garlic into the oil and fry lightly. Add the finely chopped onion and fry for 5 minutes on low heat.

Add the tomatoes and mix to combine well.

Add the black olives, capers, balsamic vinegar and salt & pepper and mix well.

Return the chicken to the pan and put the lid on. Put in the oven for 45 minutes, it's now ready.

Cook some long grain rice in the meantime, according to the packet instructions and serve with the casserole, if you like.

Tips & Note

Frying the chicken pieces first will give them a nice crisp skin and lots of flavour which will still be tasty after it cooks in the oven.

Category

Britain Simmer Chicken Tomato Dinner

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