A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Prep:10 mins
Serves 4
2 tbsp olive oil1 large onion, finely chopped2 garlic cloves, finely sliced8 large boneless, skinless chicken thighs1 large rosemary sprig, leaves picked and finely chopped2 tbsp sundried tomato paste2 x 400g cans chopped tomatoes1 tbsp clear honey100g pitted green and black olive with herbs2 tbsp capersmall bunch flat-leaf parsley, roughly choppedrice, to serve
STEP 1Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.STEP 2Turn up the heat, add the chicken and cook for a few mins each side until golden.STEP 3Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
