About this recipe:Chicken legs work well in this recipe as well, but may take a little longer to cook. Serve with saffron rice or crusty bread and salad.
8 skinless, boneless chicken breast fillets
salt to taste
2 tablespoons olive oil
4 cloves garlic, crushed
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 tomatoes, peeled and quartered
20 green olives
300ml (10 fl oz) dry white wine
300ml (10 fl oz) chicken stock
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Method Prep:15min › Cook:45min › Ready in:1hr
Season chicken with salt. Heat oil in a large frying pan over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and stock.
Reduce heat to low and simmer uncovered for 45 minutes, or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.