Braised chicken with olives and tomatoes

An impressive all-in-one bake bursting with Mediterranean flavours

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 1 sprig rosemary, chopped
  • 1 large onion, sliced
  • 2 garlic cloves, sliced
  • 500g small new potatoes, quartered
  • olive oil
  • 8-10 chicken pieces, thighs and drumsticks, skin on
  • 500g baby plum or cherry tomatoes
  • 300ml dry white wine
  • 300ml chicken stock, fresh, cube or concentrate
  • 150g Kalamata olives, drained
  • small bunch basil


  1. Heat the oven to 220C/fan 200C/gas 7. Toss the first 4 ingredients in a roasting tray in 2 tbsp oil and cook for 25 minutes. Meanwhile, fry the chicken in 2 tbsp oil until browned and almost cooked through. Add to the tin for the last 10 minutes of cooking along with the tomatoes, wine, stock and olives.

  2. Scatter with basil and serve.

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