Ingredients
1kg chicken thighs and legs
bone in
⅓ cup flour
salt
pepper
2 tbsp oil
25g butter
1 onion
medium dice
200g button mushrooms
sliced
2 cloves garlic
chopped
2 tbsp tomato paste
400g whole tomatoes
strained and roughly chopped
1 cup white wine
(I used a cleanskin Semillon)
3-4 sprigs lemon thyme
12 Kalamata olives
whole
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 frying pan
- 1 oven
- 1 casserole dish (optional)
Instructions
- Preheat oven to 190C.
- Heat a large frying pan until hot.
- Mix flour, salt and pepper in a bowl and dredge chicken pieces in the flour mixture, shaking off excess flour.
- Add oil to frying pan followed by chicken and brown. Remove to a plate and keep until needed.
- Turn heat down to medium, add butter, and once melted add onion, mushrooms and garlic. Saute for 5 minutes, season with a little salt and pepper then add tomato paste.
- Stir to combine and cook for 4-5 minutes.
- Add diced tomatoes followed by white wine and stir to combine.
- Bring to the boil, add lemon thyme and olives then place chicken pieces on top, cover frying pan with a lid or foil and place in the oven to cook for one hour.
- After one hour, remove the lid/foil, turn up the heat to 210C and continue for a further 30 minutes. Remove from oven, and serve.
Notes
Tip
If you dont have an ovenproof frying pan, you can transfer the chicken and sauce to a casserole dish with a lid.
Tip
You can remove the chicken skin before cooking if you want to decrease the amount of fat in the recipe.
