serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
One Pot Chicken
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 750 g chicken thigh fillets
- salt and black pepper
- 3 tbsp olive oil
- 1 medium onion, diced
- 2 tbsp finely chopped garlic (approximately 6 cloves)
- 1 red capsicum, sliced
- 2 large potatoes, medium cubed
- 1 tbsp dried thyme
- 1 tsp dried oregano
- 150 ml red wine
- 400 g can diced tomatoes
- 400 g can crushed tomatoes
- ½ cup pitted black olives
- 2 tbsp fresh chopped parsley
- 2-3 slices sourdough bread, toasted
Instructions
- Season the chicken thighs with salt. Heat the oil in a large frying pan (one with a lid). Brown the chicken in batches, then remove from the pan. Add the onion and garlic to the pan and cook until golden. Add the capsicum, potatoes and the dried herbs and cook until the capsicum softens.
- Add the red wine to the pan and scrape up the browned bits from the base of the pan. Cook for 2 minutes, or until the wine reduces. Add the crushed and diced tomatoes, salt and pepper and return the chicken to the pan. Cover and simmer for 30 minutes.
- Stir through the black olives and simmer for an additional 10 minutes, or until the chicken is soft and tender.
- To serve, drizzle with extra olive oil and sprinkle with the parsley. Serve with the sourdough toast.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
One Pot Chicken
