Greek Chicken with Tomatoes and Green Olives
Greek Chicken with Tomatoes and Green Olives



  • 2 tbsp olive oil
  • 2 chicken breast fillets
  • 1 onion, thinly sliced
  • 2 chopped garlic cloves
  • 400g very ripe tomatoes, chopped
  • 1 tbsp red wine vinegar
  • 6 big green olives, sliced
  • 300ml hot chicken stock
  • Handful of basil leaves
  • Crumbled feta
  • Heat the oil in a large pan, season the meat well and fry the fillets for 4-5 mins. Turn them over, chuck the onions into the pan, and fry on the other side for 4-5 mins more. Remove the chicken from the pan and set aside, then add the garlic and cook for 2 more minutes.
  • Tip in the tomatoes and vinegar, the olives, stock, and about half the chopped basil. Season the sauce and simmer for 10 mins or so. Return the chicken and resting juices to the pan and simmer for 5 mins before serving scattered with more basil and some crumbled feta.
25 mins
2 serving

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