Recipe: Chicken fricassee with tomatoes & olives

JASON DORDAY/Stuff.co.nz

Cuisine Chop Chop: Chicken fricassee with tomatoes & olives

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
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.

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Chicken fricassee a simple, flavour-packed winter stew,
JASON DORDAY/Stuff.co.nz

Chicken fricassee a simple, flavour-packed winter stew,

 - Stuff

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