Chicken, Olive and Caper Hotpot
Chicken, Olive and Caper Hotpot



  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 sliced garlic cloves
  • 8 chicken thighs, bones and skin removed
  • 1 sprig of rosemary, leaves chopped
  • 2 tbsp tomato paste
  • 2 x 400g tins of chopped tomatoes
  • 1 tbsp honey
  • 100g pitted black olives
  • 2 tbsp capers
  • Chopped parsley
  • Mashed potato, to serve
  • Cook the onions in the oil for a few mins in a casserole dish, then chuck in the garlic for one minute more before removing and setting aside. Cook the chicken thighs until golden all over, then bring the onion and garlic back to the pot along with all of the other ingredients. Pop the lid on, cook for 20 mins until thick and glossy, then serve with a heap of mash - perfect!
30 mins
4 serving

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