Mediterranean chicken

By admin
18 January 2011

Mrs Shelford often sends us recipes for great dishes. This one requires very little preparation – once the chicken pieces have been sautéed simply put the dish in the oven and forget about it until you’re ready to serve.

Serves 6-8

Preparation time: 15 min

Cooking time: 1-1½ hours

45 ml (3 T) olive oil

4 cloves garlic, crushed

6-8 chicken pieces, excess fat removed

salt and pepper

6-8 rashers bacon or pancetta

2 cans (400 g each) whole baby

tomatoes or chopped tomatoes

4 sun-dried tomatoes, chopped

125 ml (½ c) white wine

125 ml (½ c) chicken stock

60-80 ml chopped fresh basil

200 g baby marrows, thickly sliced

200 g button mushrooms

1 red pepper, seeded and cut into fairly large pieces

1 yellow pepper, seeded and cut into fairly large pieces

2 onions, cut into pieces

30 ml (2 T) capers (optional)

125 ml (½ c) green and black olives, pitted

extra basil and oregano to garnish

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Preheat the oven to 200 °C.

Heat the oil and gently fry the garlic and chicken pieces until lightly browned.

Season with salt and pepper.

Wrap each chicken piece in a bacon rasher and arrange in an ovenproof dish.

Mix the tomatoes, sun-dried tomatoes, wine, stock and chopped basil and pour over the chicken. Add the vegetables, capers and olives.

Bake for 45-60 minutes or until the chicken is tender. Scatter over extra herbs and serve with crusty bread and olive oil.


•To reduce the liquid, remove the chicken and vegetables and pour the liquid into a saucepan. Bring to the boil and simmer until slightly thickened and fragrant.

•The canned cocktail tomatoes pictured are available at supermarkets such as Woolworths and Pick n Pay.

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