Braised chicken with red wine, olives & tomatoes

Name: Braised chicken with red wine, olives & tomatoes
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 2
Ingredients: 2 tbsp olive oil; 530 g pack 2 Essential British Chicken Legs; 1 orange, scrubbed; 2 sprigs rosemary, leaves picked; 2 cloves garlic, thinly sliced; 100 ml red wine; 400 g Essential Plum Tomatoes; 50 g green olives stuffed with anchovy purée, halved

Instead of serving this juicy braise with bread, you could stir cooked orzo or chickpeas into the tomatoey sauce.

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Serves2
CourseMain meal
Prepare5 mins
Cook50 mins
Total time55 mins

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2 tbsp olive oil
530g pack 2 Essential British Chicken Legs
1 orange, scrubbed
2 sprigs rosemary, leaves picked
2 cloves garlic, thinly sliced
100ml red wine
400g Essential Plum Tomatoes
50g green olives stuffed with anchovy purée, halved

Warm the oil over a medium heat in a saucepan large enough to hold the chicken legs. Season the chicken, add to the pan, skin-side down, and cook for about 10 minutes, until the skin is deep golden. Flip the chicken legs, cook for 5 minutes more, then lift out onto a plate.
Pare 3 wide strips of zest from the orange. Add the zest, rosemary and garlic to the pan and cook for 2 minutes more until the garlic is soft. Tip in the wine, increase the heat, allow to bubble for a couple of minutes, then add the plum tomatoes.
Break the tomatoes up a little with a wooden spoon, then bring to a simmer. Stir in the olives, then tuck in the chicken, skin-side up, making sure it’s not submerged. Cover with a lid, then simmer gently for 30 minutes, or until the chicken is tender, with no pink meat and juices that run clear.
Lift the chicken onto a clean plate and increase the heat for 5 minutes to thicken the sauce slightly, if needed. Remove the orange peel, then serve with crusty bread, if liked.

Typical values per serving when made using specific products in recipe