October 10, 2016 | Serves 4
- 4 Chicken Breasts or Thighs, On the Bone
- Coarse Salt & Pepper
- 2 Tablespoons of Olive Oil
- 3 Cloves of Garlic
- 1 White Onion
- 1 Teaspoon of Dried Oregano
- 3 Sprigs of Thyme
- 2 Sprigs of Rosemary
- 3 Bay Leaves
- 2 Tablespoons of Balsamic Vinegar
- 2 x 400g Tin of Chopped Tomatoes
- 250ml of Chicken Stock
- 2 Heaped Tablespoons of Pitted Olives
This is such a gorgeous Italian dish for instant comfort. It tastes like it’s bubbled away for hours thanks to the juicy chicken and all of the fragrant herbs. Using chicken on the bone is a must for this, it adds so much flavour and makes the meat melt in the mouth. The whole thing only takes about 10 minutes to get on, then you can just leave it to simmer without a worry.
Heat a heavy bottomed pot on medium heat. Add in the olive oil and let it heat up. Season the chicken with salt and pepper and then add it to the pot. Cook for a few minutes on each side until lightly browned all over. Set the chicken aside on a plate.
Mince the garlic and dice the onion. Add them to the pot with the dried oregano, thyme and rosemary sprigs and the bay leaves. Cook for a few minutes, stirring often, until the onion is soft.
Add the balsamic and let it deglaze the pot and reduce. Then add the chicken back to the pot with the tomatoes and stock. Make sure the chicken is covered, adding a little more stock if not. Bring it to a simmer and then let it simmer on low heat for about 60-80 minutes, until the chicken falls off the bone.
About ten minutes before serving, stir in the olives.