This dish is one of my husband’s favourites and when I shared it the other night, I received so many messages about it. I originally found it on the Taste website but have made my own adjustments to the quantities and also some of the ingredients, So, here’s my version. Let me know how you go making it and if you think it’s as yummy as my family does!
1/2 cup of plain flour
8 x skinless chicken thighs
2.5 x tablespoons of olive oil
1 x medium brown onion chopped
3 x garlic cloves crushed
1 x tablespoon of roughly chopped fresh sage
1 x tablespoon of roughly chopped rosemary
1.5 x chorizio, quartered length ways
1/2 cup dry white wine
1 cup salt reduced liquid chicken stock
700g jar napoletana pasta sauce (or I use a couple of tins of crushed tomatoes)
1/2 cup pitted black olives, sliced
Steamed brown rice and green beans to serve
- Preheat oven to 180C/160C fan-forced.
- Place plain flour and chicken in a large bowl, season with salt and pepper. Toss chicken to coat. Remove chicken, shaking off excess.
- Heat 2 x tablespoons of olive oil in a large, heavy based, flameproof casserole dish over medium heat. Cook chicken in two batches for around 10 mins until lightly golden. Transfer to plate.
- Heat remaining oil in dish. Add onion, garlic, rosemary, sage and chorizio. Cook for 3-4 minutes until onion has softened.
- Add wine. Simmer for 30 seconds. Stir in chicken stock liquid and sauce.
- Return chicken to dish. Cover. Bring to the boil.
- Transfer dish to oven and bake for 1 hour.
- Remove lid and add olives. Keep lid removed and continue to bake for further 30 minutes or until chicken is tender and sauce is thickened. That’s it!
- Service with brown rice and steamed green beans.