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Mediterranean chicken with black olives, tomatoes, feta and basil
Gluten free
Serves4
CourseMain meal
Prepare20 mins
Cook1 hr 10 mins
Total time1 hr 30 mins
Plusstanding
Ingredients
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
50g raisins
½ 20g pack thyme, leaves picked
100g feta, crumbled
½ 25g pack basil, leaves torn
Method
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.
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.
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.
