Recipe: Chicken fricassee with tomatoes & olives

Chicken fricassee with tomatoes & olives.
AARON MCLEAN

Chicken fricassee with tomatoes & olives.

Serves 4-6

2 tablespoons olive oil
1 chicken, cut into 6-8 pieces (or use a mix of drums and thighs), patted dry
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons marjoram, chopped
2 large or 3 medium tomatoes, peeled, chopped
½ cup white wine
½ cup black olives
½ cup basil leaves, coarsely chopped
steamed rice or crusty bread to serve

Heat the oil in a pan, add the chicken and fry until golden brown. Remove from the pan and set aside. Add the onion and garlic to the pan and cook until soft and golden then add the marjoram and cook for another minute. 

The March issue of Cuisine is on sale now.

The March issue of Cuisine is on sale now.

Add the tomatoes, fry for a few minutes, then return the chicken to the pan along with the wine and olives. Bring to a simmer, lower the heat, cover and cook for 15-20 minutes or until the chicken is cooked through. Stir through the basil and serve with rice or crusty bread. 

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