Served with pasta or rice, this super easy dish is a weeknight winner.
Ingredients
- 1 1/2 tablespoons olive oil
- 8 chicken drumsticks, skin removed
- 1 large brown onion, roughly chopped
- 2 garlic cloves, crushed
- 1 large red capsicum, chopped
- 1/2 cup dry white wine
- 400g can diced tomatoes
- 1 1/2 cups Massel chicken style liquid stock
- 3/4 cup pitted kalamata olives
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Cooked tagliatelle pasta, to serve
- Baby spinach, to serve
Method
- Step 1Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Cook chicken, turning, for 5 minutes or until golden. Transfer to a plate.
- Step 2Heat remaining oil in pan. Add onion, garlic and capsicum. Cook, stirring, for 3 minutes or until onion has softened. Add wine. Simmer for 1 minute or until liquid has reduced by half. Add tomato and stock. Return chicken to pan. Toss to coat. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, turning occasionally, for 45 minutes or until chicken is cooked through.
- Step 3Add olives. Simmer for 5 minutes. Stir in parsley. Serve with pasta and spinach.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1530 kj
Energy
18g
Fat Total
4g
Saturated Fat
4g
Fibre
34g
Protein
141mg
Cholesterol
883.57mg
Sodium
6g
Carbs (sugar)
10g
Carbs (total)
Notes
Kim’s freezing tips: Raw: Buy drumsticks in bulk. Place, in a single layer, in large snap-lock bags. Squeeze bags to remove excess air. Seal and freeze for up to 6 months. Thaw in fridge overnight. Cooked: Tomato and olive chicken: Complete recipe up to end of step 2. Cool. Transfer to an airtight container. Cover. Freeze for up to 3 months. Thaw in fridge overnight. To reheat, place chicken mixture in a large frying pan, adding extra stock if necessary. Cook, stirring occasionally, over medium-high heat for 20 to 25 minutes or until chicken is heated through. Complete recipe.
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas