Braised chicken with tomato and olive

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Prep time:

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Serves: 4

By LucyJu



  • 1 onion

  • 1 tin chopped tomato

  • 6 chicken thigh fillet cut into 1-inch chunks.

  • 3 cloves garlic

  • 80g olives

  • 250ml Worcestershire sauce


  1. Chop onion finely and gently fry in olive oil until softened.
  2. Add crushed garlic and fry for 1 - 2 minutes.
  3. Next, add chicken pieces to pan and fry gently for 5 minutes, stirring occasionally.
  4. Pour over tinned tomatoes and white wine and bring to boil.
  5. Once pan is boiling, reduce heat and allow mixture to simmer, covered, for 15-20 minutes. Remove lid and simmer for a further 10-15 minutes whilst the liquid reduces. Season to taste.
  6. Serve with tagliatelle or boiled rice.

Additional Information

  • Can Freeze

  • Make Ahead

  • Chicken

  • Main Course

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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  • LucyJu 23/01/08 20:20

    Quick and easy alternative to the ubiquitous "spag bol" - and one that always draws compliments. Fine to freeze (as long as chicken used has not already been frozen). If reheated, only do so once and make sure that the dish is thorougly heated before serving.