Serves: 4; Prep: 15 mins; Cook: 55 mins; Cals per portion: 485
A rich casserole flavoured with garlic, anchovies, olives and capers. Serve with freshly cooked pasta.
Ingredients: 4 chicken portions; salt and pepper; 1 tbsp/15ml plain flour; 2 tbsp/30ml olive oil; 1 onion, chopped; 2 cloves garlic, crushed; 8oz/225g button mushrooms; 1 tbsp/15ml chopped fresh oregano; 2 tbsp/30ml capers;12 black olives; 1/2pt/300ml white wine; 1/4pt/150ml chicken stock; 4 tbsp/60ml tomato puree; 8oz/226g can tomatoes; 6 anchovy fillets, drained and halved; sprigs of oregano, to garnish
- Preheat oven to Mark 5 / 375oF / 190oC. Remove skin from the chicken. Season flour and use to coat the chicken.
- Heat oil in a large flameproof casserole. Add onion and garlic and fry for 2 minutes. Add the chicken and brown on all sides. Stir in the mushrooms, oregano, capers, olives, wine, stock and tomato puree. Bring to the boil, reduce heat and cover. Cook for 30 mins.
- Remove from oven and stir in tomatoes and anchovy fillets. Return to the oven for a further 20 minutes until chicken is cooked through. Serve garnished with oregano.
Visit my shop to download this and 9 other Chicken recipes in the Chicken Volume 1 book. A recipe card is also available for download here.