Recipe 36 Delicious Magazine Quick Chicken Stew
I was given a large pile of old (2008) Delicious magazines from a friend so spent a quiet Sunday going through them all and cutting out recipes I wanted to try. This was the first on the list. Quick Chicken Stew. It was a recipe that I could freeze or cut down to your required portions.
Ingredients (for 4)
1 tbsp olive oil
3 garlic cloves finely chopped
1 red onion, roughly chopped
1kg chicken thighs (I used a chicken breast)
100ml white wine
2 cans chopped tomatoes
25g pack of fresh rosemary cut (reserving 4 sprigs for garnish)
350g Green olives (I used black)
1 chicken stock cube
1. Preheat the oven to 180C. Put the oil, garlic and onion in a casserole dish and fry over a low heat until soft. Remove and set aside.
2. Turn up the heat and place the chicken in for 4-5 minutes, until brown all over. Pour over the wine and bubble for 1-2 minutes. Stir through the remainder of ingredients, season, cover and bring to a sdimmer.
3. Place in oven for 30 minutes or until cooked through. Garnish with the remainder of rosemary and serve with cous cous or mashed potato and wilted greens.
I thought this was a very successful dish and one I would make again. The flavours felt like it had been cooking longer than the 30 minutes, and there was plenty of sauce that I reserved some for pasta the next day. I enjoyed the addition of the olives and the chopped tomatoes enabled the chicken to stay nice and moist whilst cooking. I served it with spinach and potato and carrot mash which worked really well with the saltiness.
Definitely one to try!