Mediterranean chicken with black olives, tomatoes, feta and basil
- CourseMain meal
- Prepare20 mins
- Cook1 hr 10 mins
- Total time1 hr 30 mins
- 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
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.
Typical values per serving when made using specific products in recipe