Roman Chicken

Posted By Kerri


This is a recipe that I cut out from Delicious ages ago which we thought would fit in with our healthy eating plan. The recipe said it took 50 minutes but we did it in about half an hour and it was really good. We’ve done a number of chickeny/tomatoey/winey dishes before but this is the best we’ve tried so far.

Serves Two

2 chicken legs
2 chicken thighs
1tbsp flour
Pinch of oregano
Olive oil
Half sliced onion
50ml white wine
200g tomatoes
1/2 tbsp tomato puree
1 garlic clove, crushed
1tbsp capers
40g olives

Dust the chicken with flour and oregano and brown.
Remove chicken from pan and fry onions until golden.
Add all other ingredients (including chicken), season and simmer for 20 minutes.

We served this with brown rice and steamed green cabbage.

Jan 18th, 2008

One Comment to 'Roman Chicken'

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  1. Antonia said,

    Delicious, I bet. I similarly often do chickeny-tomato dishes and this looks like an interesting combination to try. I like the addition of capers – on clearing out my cupboards recently, I found no less than four jars of capers and hardly ever use them so am keen to find another recipe incoporating them!

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