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