One-Pot Chicken with Tomatoes & Olives
Cook time
Total time
Author: Nadia Felsch
yield: 4-6
Ingredients
- 3 medium chicken breasts
- 2 stalks fresh oregano / 1 heaped tablespoon dried oregano
- 2 tablespoons olive oil
- 1 garlic clove
- ½ cup verjuice, white wine or water
- ½ cup olives, pitted
- 1 punnet cherry tomatoes
- 2 teaspoons fresh parsley
- Salt and pepper, to taste
Instructions
- Coat chicken with oregano and 1 tablespoon of oil
- Heat a large enough pan (with a lid) to fit all chicken in a single layer on med-high heat
- Add garlic and oil once hot and cook until fragrant
- Add chicken in single layer
- Cook 3-4 minutes each side to seal
- Add verjuice/wine/water
- Season with salt
- After 1 minute, reduce to low and cover with lid
- Cook for 10 minutes and add olives and tomatoes
- Replace the lid and cook for a few minutes until tomato skins start to burst
- Remove from heat and allow chicken to rest for a few minutes before serving with chopped fresh parsley
Notes
Literally a one-pot dish and one that will instantly transport you to the Mediterranean.
Serve with rice or bread and your favourite vegetables.
This is a great dish to make as is, even if you're cooking for 1-2 people, and enjoy as leftovers or added to other dishes.
Serve with rice or bread and your favourite vegetables.
This is a great dish to make as is, even if you're cooking for 1-2 people, and enjoy as leftovers or added to other dishes.
