Chef notes
Braised chicken is the perfect comfort food for darker days, and this one is incredibly simple to prepare. Unlike most stews, it's a one-pan, simplified method that achieves the best bits of this classic recipe in half the time.
Technique tip: Use a dry white wine here to really amplify the flavor of the dish.
Swap option: If you have time to slow-cook this recipe, use chicken thighs on the bone and simmer with a little extra liquid until the chicken meat is almost falling off the bone.
Ingredients
- 2 chicken breasts
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 red pepper, sliced
- 1 cup baby potatoes, quartered
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped rosemary leaves
- 1 tablespoon finely chopped thyme leaves
- 2/3 cup white wine
- 1½ cups crushed tomatoes
- 1/2 cups mixed olives, pitted
- 1 small handful fresh basil leaves
- Sea salt and freshly ground black pepper
- Crusty bread, to serve
Preparation
1.Butterfly the chicken breasts: Put each one on a chopping board and with the flat of your hand on top, use a sharp knife to slice into the thick side of the breast, being careful not to cut all the way through. Open out the breasts.
2.Place a large sauté pan over a medium-high heat and add the olive oil. Season the chicken breasts all over before browning them in the sauté pan on both sides. Remove from the pan and set aside on a plate.
3.Add the onion, pepper and potatoes and fry for 6 minutes until the onions become tender. Add the garlic, rosemary and thyme and fry for a further minute until the herbs become aromatic.
4.Return the chicken to the pan, pour in the white wine and being to a steady simmer, cooking for 3 minutes. Add the tomato and olives and bring to a steady simmer over a high heat, cooking for 8-10 minutes or so until the sauce has thickened and the chicken is cooked all the way through.
5.Scatter over the basil leaves and serve in deep bowls with crusty bread.
