Name: Tomato and olive chicken
Yield: 1
Ingredients: 27.30 gm olive oil; 8 chicken drumsticks, skin removed; 1 large brown onion, roughly chopped; 2 garlic cloves, crushed; 1 large red capsicum, chopped; 125.00 gm dry white wine; 400g can diced tomatoes; 382.50 gm chicken style liquid stock; 187.50 ml pitted kalamata olives; 62.50 ml chopped fresh flat-leaf parsley leaves; Cooked tagliatelle pasta, to serve; Baby spinach, to serve

Tomato and olive chicken

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Quick and versatile dish, perfect for busy weeknights with pasta or rice.

Ingredients:

8 chicken drumsticks, skin removed
1 large brown onion, roughly chopped
1 large red capsicum, chopped
125.00 gm dry white wine
400g can diced tomatoes
382.50 gm chicken style liquid stock
187.50 ml pitted kalamata olives
62.50 ml chopped fresh flat-leaf parsley leaves
Cooked tagliatelle pasta, to serve
Baby spinach, to serve

Instructions:

In a large deep frying pan over medium-high heat, heat 1 tablespoon of oil. Cook chicken, turning occasionally, for about 5 minutes or until it turns golden brown. Transfer the cooked chicken to a plate.
Heat the remaining oil in a pan over medium heat. Add onion, garlic, and capsicum. Cook, stirring, for 3 minutes until the onion is softened. Pour in the wine and simmer for 1 minute until the liquid is reduced by half. Stir in the tomato and stock. Add the chicken back to the pan, tossing to coat. Season with salt and pepper. Cover and bring to a boil. Reduce heat to low and simmer, turning occasionally, for 45 minutes until the chicken is cooked through.
Incorporate olives and simmer for a flavorful 5 minutes. Gently fold in fresh parsley and pair with pasta alongside tender spinach.

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