Roman chicken

By Faeza
29 July 2016

roman chicken


¦ 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


¦ 15ml (1 tablespoon) sugar

¦ Salt and freshly ground black



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.