Name: Mediterranean chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 8 chicken pieces; 1/4 cup seasoned flour; 1 leek, trimmed, washed, thinly sliced; 2 sprigs rosemary; 2 cloves garlic, crushed; 2 teaspoon dried oregano; 1 cup white wine; 2 400g cans tomatoes; 1/2 cup chicken stock; 400 gram can chickpeas, drained, rinsed; 75 gram spinach leaves; 1/2 cup black olives; cooked polenta, to serve

Mediterranean chicken

Bursting with Mediterranean colour and flavour, this hearty casserole can be served with rice or creamy mashed potato.

Skip to Recipe

Serves 6

Prep

20M

Cook

40M

Total

Ingredients

2 tablespoon olive oil

8 chicken pieces

1/4 cup seasoned flour

1 leek, trimmed, washed, thinly sliced

2 sprigs rosemary

2 cloves garlic, crushed

2 teaspoon dried oregano

1 cup white wine

2 400g cans tomatoes

1/2 cup chicken stock

400 gram can chickpeas, drained, rinsed

75 gram spinach leaves

1/2 cup black olives

cooked polenta, to serve

Method

1.Preheat oven to moderate, 180°C

2.Heat oil in large flameproof casserole dish on medium. Dust chicken in flour, shaking off excess. Brown chicken in 2 batches, for 6-8 minutes each, turning. Transfer to a plate.

3.Saute leek, rosemary, garlic and oregano in same pan for 2-3 minutes, until tender. Stir in wine and simmer until reduced by half.

4.Add tomatoes and stock and bring to a boil. Return chicken to pan.

5.Bake, covered, for 35-40 minutes or until chicken is tender. Use tongs to stir in chickpeas, spinach and olives. Cover and set aside for 3 minutes, until spinach wilts. Serve with polenta.

Add a few chipolatas halfway through cooking to give it some extra meat, if you like.
Note

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Ingredients

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