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Skin the chicken portions and cut each one into two pieces to make four thighs and four
drumsticks. Heat 2 teaspoons of the oil in a flame proof casserole and cook the chicken for 2-3
minutes on each side until lightly browned. Remove the chicken from the pan and reserve. Add the
remaining 1 teaspoon of oil to the juices in the pan. Add the red onion and gently cook for 5
minutes, stirring occasionally.
Add the garlic and cook for a further 5 minutes until soft and beginning to brown. Return the
chicken to the pan. Add the herbs, then pour in the wine and let it bubble for 1-2 minutes. Add the
stock and tomatoes, cover and gently simmer for 15 minutes.
Stir in the olives and capers. Cook uncovered for a further 5 minutes or until the chicken is
cooked and the sauce thickened. Remove the herbs and season to taste with salt and pepper. Place
the chicken on a bed of pasta, allowing one thigh and one drumstick per person. Spoon over the
sauce and serve.
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