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Mediterranean chicken with black olives, tomatoes, feta and basil
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4 chicken legs
1 tbsp olive oil
1 onion, chopped
450g classic vine tomatoes, roughly chopped
200ml dry white wine
250ml fresh chicken stock
2 tbsp red wine vinegar
80g Crespo pitted dry black olives, halved
½ x 20g pack thyme, leaves picked
100g feta, crumbled
½ x 25g pack basil, leaves torn
1. Preheat the oven to 200˚C, gas mark 4. Cut the chicken legs through the joint into thighs and drumsticks; season. Heat the oil in a flameproof casserole dish or frying pan over a medium-high heat. Add the chicken, skin-side down, and cook for 4-5 minutes, until golden (in batches, if needed). Turn and cook for 2-3 minutes. Transfer to a plate.
2. Turn the heat down to low-medium. Add the onion; soften until translucent (about 5 minutes). Add the tomatoes, wine, stock, vinegar, olives, raisins and thyme. Simmer for about 8 minutes, until slightly reduced. Transfer to an oven-proof dish if necessary. Sit the chicken pieces on top of the sauce and bake, uncovered, for 45 minutes, until golden and cooked through.
3. Remove from the oven and allow to stand for 5 minutes before scattering over the crumbled feta and basil leaves. Serve with new potatoes and steamed green beans, if liked.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in April 2018.