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  1. Home
  2. italian chicken recipe

Italian chicken with olives

Slow-cooked stovetop chicken has plenty of Italian flavours the whole family will enjoy - by Chantal Walsh
  • 22 Sep 2015
Italian chicken with olives
Cook: 150 Minutes - easy - Serves 4 - nut-free - dairy-free
Proudly supported by
Slow-cooked stovetop chicken has plenty of Italian flavours the whole family will enjoy

Ingredients

10 skinless chicken thigh fillets

¼ cup plain flour

Sea-salt flakes and freshly ground black pepper, to season

4 Tbsp olive oil

2 carrots, cut into 1cm-thick rounds

1 stick celery, finely diced

1 red onion, diced

1 red capsicum, deseeded, cut into large chunks

140 g tomato paste

1 cup dry white wine

1 cup chicken stock

400 g can Italian cherry tomatoes

400 g can cannellini beans, drained

½ cup whole mixed olives

Finely grated zest of ½ lemon

¼ cup chopped flat-leaf parsley plus extra to serve

2 cups risoni cooked and tossed with herbs to serve

Method

  1. STEP 1 Put chicken and flour in 
a large bowl and season with salt and pepper. Toss to coat chicken, then shake off any excess flour.
  2. STEP 2 Heat 1 Tbsp of the oil in 
a large heavy-based saucepan over a medium heat. Add ½ of the chicken and cook for 4 minutes or until browned all over. Transfer to a plate and repeat with another 1 Tbsp of the olive oil and remaining chicken.
  3. STEP 3 Heat remaining oil in same pan. Add carrot, celery, onion 
and capsicum and cook, stirring occasionally, for 5 minutes or until lightly browned. Add tomato paste and stir until vegetables are coated.
  4. STEP 4 Add wine, chicken stock 
and cherry tomato.
  5. STEP 5 Return chicken to pan and bring to the boil. Cover and reduce heat to low. Cook for 2 hours. Remove lid and add beans, olives and lemon zest and cook for a further 15 minutes.
  6. STEP 6 Remove lid and stir through parsley. Serve with risoni and garnish with extra flat-leaf parsley .
  • italian chicken recipe
  • chicken thigh recipes
  • chicken pasta recipe

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