This is one of the doable weeknight dishes that can be simply achieved within an hour. Cold weather’s approaching and time for casseroles. Bring out the French oven for a hearty, moreish treat with a pair of Uggs.
What you need:
1 kg Chicken (I used 2 chicken marylands, 5 drumsticks), you can use any parts of chicken of your preference
1 cup Dry White Wine
200g canned chopped tomato
300g tomato passata (or puree)
2 Brown onion (chopped)
2 Carrot (chopped)
1/2 Cup Kalamata olives (pitted)
200g Button mushroom (sliced)
Some fresh basil leaves (to serve)
2 Tbsp Plain flour
2 Tbsp Olive oil
pinch of black pepper and salt to taste
1. Dust the chicken with flour, heat the oil in a deep pot. Brown the chicken and set them aside.
2. Use the pot with the remaining oil. Brown the onion & carrot together. Add chopped tomato and passata, saute and put the chicken back in. Pour the wine over, ensure the liquid covers the content. (if liquid is not enough, add a bit of water or chicken stock or more wine ;p). Lid on, stew the chicken for 40 min or until real tender. Add black pepper & salt to taste.
3. Finally put in the mushroom, olives and cook for a further 8~10 min. (*I added a bit of anchovies, simply because I lam a fan. You can also add capers to your liking)
Add basil to serve.
Served with your favourite fettuccine. I served mine with buckwheat soba noodle.