Mediterranean Chicken

Interactive experience

Products and recipes

As seen in Episode 6 of Silvia's Italian Masterclass on Network Ten

Ingredients

• ⅓ cup (80ml) extra-virgin olive oil
• dredged in flour 4 maryland chicken
• 2 golden shallots, thinly sliced
• 1 garlic clove, finely chopped
• 150 ml dry white wine
• 600 g cherry tomatoes
• 1 cup (250ml) tomato passata
• 40 g (1/4 cup) pitted black olives
• 40 g (1/4 cup) capers, in vinegar or salt, well washed
• 1 can 400g of chickpeas, well rinsed and drained
• 1–2 flat-leaf parsley sprigs, stalks finely chopped and extra leaves to serve
• basil leaves to serve
• salt flakes and freshly ground black pepper

Method

1. Heat half of the oil in a large heavy-based saucepan over medium–high heat Add the chicken and brown on both sides for 3–4 minutes. Transfer the chicken to a bowl and set aside.
2. Add the remaining oil to the pan, and reduce the heat to medium. Add the shallot and cook for 1–2 minutes or until softened. Add the garlic and stir for 30 seconds or until fragrant, then add cherry tomatoes, the chicken and deglaze with the wine, scraping up any bits caught on the base. Allow it to bubble away for 1–2 minutes to cook out the alcohol.
3. Add passata, olives, caoers chickpeas,. Don’t add any seasoning as the olives and capers are quite salty. Reduce the heat to low, cover and cook for 20 minutes or until the chicken is just cooked through.
4. Remove the lid, increase the heat to medium and simmer for 5 minutes or until the sauce is thickened. Taste for seasoning and adjust with salt and pepper. Top with the basil leaves and serve