Recipe: Chicken fricassee with tomatoes & olives
CHICKEN FRICASSEE WITH TOMATOES & OLIVES
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
½ cup white wine
400g can chopped tomatoes
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 pieces and fry until golden brown. Remove from the pan and set aside.
Add the onion and garlic to the pan and fry until soft and golden then add the marjoram and cook for another minute. Add the wine and bring to the boil.
Add the tomatoes, fry for few minutes, then return the chicken to the pan along with the 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 crusty bread or rice.