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Categories:
chicken flour olive oil red onions garlic tomatoes tomato paste glass red wine chicken mixed herbs capers olives mushrooms courgette ground black pepper salt
Viewed: 38 - Published at: 3 years agoIngredients
- 1 whole chicken, cut into large pieces
- 14 cup flour
- 4 tablespoons olive oil
- 2 red onions, sliced
- 4 garlic cloves, chopped
- 6 canned tomatoes, chopped
- 1 tablespoon tomato paste
- 1 glass red wine
- 1 chicken stock cube
- 1 tablespoon mixed herbs
- 2 teaspoons capers
- 12 olives
- 6 mushrooms, quartered
- 1 large courgette, sliced
- ground black pepper
- salt
Method
- Put the chicken pieces in a plastic bag with the flour and shake well to coat the meat.
- Heat the oil in a large pot and fry the chicken till just golden all over, remove and set aside.
- In the same pot fry the onions and garlic for 3 minutes.
- Add the tomatoes, finely chopped, along with the tomato paste and the wine.
- Crumble in the stock cube, and add the herbs, capers and olives.
- Bring to a simmer.
- Add the mushrooms, and stir.
- Replace the chicken to the pot.
- Place the courgette slices on the top of the chicken, do not stir the courgette in to the dish, it should steam not boil.
- Reduce heat to low and cook till chicken is done.
- If the sauce thickens too much add a small amount of wine or water to thin the sauce.
- Season to taste.
- Serve with crusty bread.
