October 2005, Mediterranean Chicken

This recipe uses tomatoes, olive oil, olives and oregano to bring out that special 'Mediterranean'flavour.

Serves 4 - Ingredients

salt and black pepper
2 tablespoons of flour
4 skinned chicken breasts
50 ml olive oil
knob butter
4 sticks celery cut into 1 cm pieces
1 large green pepper cut into strips
1 onion sliced
2 garlic cloves chopped
410gm tin of chopped tomatoes
¼ bottle of dry white wine
good pinch oregano
100gm strained black olives

Method

Season the flour with salt and black pepper and coat each chicken breast. Heat the oil and butter together and seal the chicken quickly until golden brown. Remove the chicken from the pan and set aside. Allow the oil to cool a little.

Put the celery, pepper, onion and garlic in the oil, season and sweat the mix with a lid on the pan for 5 minutes. Add the tomatoes and wine, bring to the boil and simmer for 2 to 3 minutes. Put the chicken, vegetable mix, oregano and olives in a casserole dish with a lid and cook in a medium oven (150C) for 1.5 hours.

Serve with parsley new potatoes tossed in butter and steamed broccoli.