food

baked chicken with tomatoes & olives

rating (3)

Preparation: 10 minutes

Cooking: 40 minutes

Serves: 4

2 tbsp olive oil

4 organic chicken breasts

2 small red onions, cut into wedges

4 cloves garlic, sliced

2 x 400g tins diced tomatoes

1 tbsp red wine vinegar

2 tsp sugar

sea salt and pepper

150g black olives

2 tbsp salted capers, rinsed

2 tbsp oregano leaves

1 Preheat the oven to 200°C.

2 Heat one tablespoon of the oil in a frying pan over medium to high heat, add the chicken breasts, season and cook for two minutes each side or until golden. Remove and set aside.

3 Add the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add the onions and garlic, and cook for a couple of minutes or until softened and lightly coloured. Add the tomatoes and simmer for 5–10 minutes, then stir in the vinegar and sugar, and season with salt and pepper.

4 Transfer to a ceramic baking dish along with the chicken breasts, then add the olives, capers and oregano.

5 Cover with foil and place into the oven for 20 minutes or until the chicken is cooked through.

6 Serve hot with fresh, crusty bread.

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