Roman chicken

By Faeza
29 November 2015


¦ 30ml (2 tablespoons) oil

¦ 1 onion, chopped

¦ 2 cloves garlic, crushed

¦ 8 chicken pieces (drumsticks and thighs)

¦ 90ml (1/3 cup) chopped fresh parsley

¦ 250ml (1 cup) chicken stock

¦ 15ml (1 tablespoon) dry mixed herbs

¦ 1 can (410g) chopped tomatoes

¦ 15ml (1 tablespoon) sugar

¦ Salt and freshly ground black pepper


Heat oil in a heavy-based pan and cook onion and garlic until soft. Add chicken in batches and brown on all sides. Add parsley, and cook for two minutes.

Add stock and mixed herbs, stirring well. Add tomatoes with the juice, and season to taste with sugar, salt and freshly ground black pepper.

Bring to the boil.

Cover the saucepan and simmer gently for 30 minutes, turning occasionally until cooked through.

Serve over mashed potatoes. Garnish with fresh basil.