Chicken, Caper, and Olive Casserole
Chicken, Caper, and Olive Casserole



  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, sliced
  • 8 chicken thighs, skinless and boneless
  • 1 rosemary sprig, leaves chopped
  • 2 tbsp sundried tomato purée
  • 2 x 400g tins of chopped tomatoes
  • 1 tbsp honey
  • 100g mixed pitted olives
  • 2 tbsp capers
  • Small bunch of parsley, chopped
  • Heat the oil in a casserole and soften the onion for a few mins. Add the garlic, cook for a minute more, then remove both the garlic and onion from the pot and set aside in a bowl. Turn up the heat and chuck in the chicken, and cook on all sides until golden.
  • Return the onion and garlic to the pan, and tip in all the remaining ingredients. Cover with the lid and cook for about 20 mins, or until the chicken is cooked through. Remove the lid, cook for 5 mins to thicken the sauce, then serve with crusty bread and a scattering of parsley.
30 mins
4 serving

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