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Slow-cooked chicken with capers and olives
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4 tbsp plain flour
16 chicken thighs, skin on, bones removed
3 tbsp extra virgin olive oil, plus extra to serve
2 shallots, finely chopped
2 red chillies, deseeded and finely chopped
800ml fresh chicken stock
200g pitted black olives
15g oregano, leaves roughly chopped
25g chives, roughly chopped
25g flat leaf parsley, roughly chopped
300g sweet potatoes, roughly chopped
300g potatoes, roughly chopped
400g parsnips, roughly chopped
60g unsalted butter
2 tbsp extra virgin olive oil
1. Preheat the oven to 180°C, gas mark 4. Put the flour in a bowl and season. Lightly coat the chicken thighs in the seasoned flour. Heat 2 tbsp oil in a large casserole over a medium heat and add the chicken, cooking until golden brown on all sides (you may need to do this in batches). Transfer to a plate and set aside.
2. In the same pan, gently fry the shallots in a little more oil for a few minutes, then add the passata, chillies and stock. Bring to the boil; add the chicken, olives, capers and most of the herbs. Stir to combine, then remove from the heat; season. Transfer to the oven and bake for about 20-30 minutes, or until the chicken is cooked.
3. Meanwhile, make the root smash. Put the sweet potatoes, potatoes and parsnips in a large pan of boiling salted water. Simmer until tender (about 30 minutes), then drain and mash with the butter and oil; season.
4. To serve, create a base with the mash on each plate. Place 2 pieces of chicken on top, spooning over some of the cooking sauce. Garnish with the remaining herbs and a drizzle more oil.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 2978kJ
This recipe was first published in Fri Dec 01 12:00:00 GMT 2017.