murphyscreek
Veteran
Ingredients
800gms chicken thigh fillets (skin off)
3 tbsp olive oil
1 220gm jar pitted Kalamata olives 9drained)
1/2 110 gm jar baby capers (drained)
1 can chopped tomatoes
1 tbsp tomato paste
1/2 cup chicken stock
1/2 cup dry white wine
2 brown onions (chopped)
5 cloves garlic (chopped)
1/3 cup chopped flat leaf parsley
1 tbsp fresh thyme leaves
Basil leaves (garnish)
Salt and pepper
Method
Infuse garlic and parsley in two tbsp olive oil for an hour or so. Pour half of oil, garlic, parsley mixture over one side of chicken pieces and brown on that side. Whilst browning, pour remainder of oil mixture over chicken and season before turning. Set aside chicken and any liquid from frypan. In same pan, heat remaining oil and soften onion stirring in thyme leaves. After a minute or two, stir in olives and capers and saute another few minutes. Mix in remaining ingredients (except basil) and simmer until reduced by approximately a half. Put chicken and reserved juices in to pan and simmer slowly another 20-25 minutes, and chicken thoroughly cooked and sauce thickened. Garnish with fresh basil and serve with rice, polenta, or couscous (my favourite with this).
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