Save to your scrapbook
Chicken, olive and caper ragù
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
A lighter version of the Italian classic; serve with rice or pasta.
2 tbsp essential Waitrose olive oil
1 large onion, finely chopped
2 garlic cloves, finely sliced
2 rosemary sprigs, leaves finely chopped
8 chicken thigh fillets, trimmed of fat and sinew
100ml red wine
1 tbsp essential Waitrose pure clear honey
2 tbsp sun-dried tomato paste
400g can essential Waitrose chopped tomatoes
100g Unearthed black pepper and rosemary olives
2 tbsp nonpareille capers, drained
Small handful flat leaf parsley, roughly chopped
1. Heat the oil in a casserole dish, then add the onion. Cook for a few minutes, until beginning to soften. Add the garlic and rosemary; cook for a further minute. Turn up the heat, add the chicken and toss with the onion. Cook for about 5 minutes, until turning golden.
2. Pour in the red wine and cook over a high heat for 1 minute, scraping the base of the pan. Add the honey, tomato paste and chopped tomatoes. Half-fill the empty can with water and add this too. Stir in the olives and capers. Cook, partially covered, for 20–25 minutes, until the chicken is cooked. Bubble with the lid off for 5 minutes more, until the sauce has thickened. Scatter with the parsley and serve with brown rice, if liked.
Typical values per serving:
This recipe was first published in August 2017.