Mediterrenean-Style Chicken With Olives & Sun-Dried Tomatoes

Prep Time
Cook Time
1h 20m
Ready In

"This is a delicious chicken dish, The addition of the sun-dried tomatoes, fresh orange juice and rind add an intense flavor"

Original recipe yields 6 servings


  • Serving Size: 1 (399.5 g)
  • Calories 748
  • Total Fat - 48.6 g
  • Saturated Fat - 12 g
  • Cholesterol - 261.5 mg
  • Sodium - 600.6 mg
  • Total Carbohydrate - 39.9 g
  • Dietary Fiber - 3.4 g
  • Sugars - 12.3 g
  • Protein - 37.2 g
  • Calcium - 84 mg
  • Iron - 3.2 mg
  • Vitamin C - 14.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Season skin side ONLY with salt and pepper.

Step 2

In a large skillet add/heat olive oil, brown the skin-side only until golden brown (you could brown both sides if you like). Transfer browned chicken to a Dutch oven.

Step 3

Add in more oil if needed to skillet. Add in onion, garlic and (bell) pepper over a moderate heat for 3-4 minutes. Transfer the vegetables to the Dutch oven, then mix in the orange rind and juice, chicken stock, canned tomatoes and sun-dried tomatoes.

Step 4

Bring to the boil then cover the casserole with a lid and simmer very gently over a low heat for about 1 hour, stirring occasionally.

Step 5

After 1 hour cooking, add chopped fresh thyme and pitted black olives, then adjust the seasoning with salt and pepper to taste.

Step 6

Scatter more orange rind and thyme over the casserole to garnish, and serve with crusty bread.

Tips & Variations

No special items needed.

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