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Braised chicken with olives & capers
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Juicy chicken in sherry herb broth.
Ingredients:
  • 1.6kg whole chicken, cut into 8 pieces
  • 8 French shallots, peeled
  • 250ml (1 cup) dry sherry
  • 250ml (1 cup) chicken style liquid stock
  • 175g (1 cup) kalamata olives
  • 40.00 ml drained capers, chopped
  • 2 garlic cloves, thinly sliced
  • 10.00 gm sweet paprika
  • 1 tsp dried oregano leaves
  • 1 tsp dried thyme leaves
Instructions:
  • 1. Preheat the oven to 200°C. 2. Heat oil in a casserole dish over medium-high heat and cook the chicken until browned. 3. Add the shallots and cook until golden. 4. Remove from heat and pour over sherry and stock.
  • Mix in the olives, capers, and garlic, then generously sprinkle with paprika, oregano, and thyme. Bake covered for 30 minutes, then uncover and bake for an additional 30 minutes until the chicken is fully cooked.

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