Chicken Thigh and Olive Ragu
Chicken Thigh and Olive Ragu



  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 sliced garlic cloves
  • 2 chopped rosemary sprigs
  • 8 chicken thigh fillets, skin and bone removed
  • 100ml red wine
  • 1 tbsp honey
  • 2 tbsp sundried tomato paste
  • 400g tin of chopped tomatoes with basil
  • 100g pitted black olives
  • 2 tbsp capers
  • Chopped parsley
  • Heat the oil in a casserole and cook the onion for 4 mins. Add the rosemary and garlic, cook for a minute more, then add the chicken and toss with the onion mixture. Cook for 5-6 mins, then pour in the wine and deglaze the pan.
  • Add the tomato paste, honey, chopped tomatoes and half a can of water. Stir in the capers and olives, then cook - partially covered - for about 25 mins or until the chicken is cooked through. Remove the lid and bubble for 5 mins to thicken, then scatter with parsley and serve with mashed potato.
1 hr
4 serving

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