We enjoyed a similar dish in Portugal on holiday and wanted to try to recreate it. Lovely served with seasonal vegetables and some crusty bread.
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2 tablespoons olive oil
1 whole chicken, jointed
1 tablespoon plain flour
6 rashers bacon, chopped
1 onion, chopped
110g sliced celery
100g tomato purée
110g flaked almonds
110g stuffed olives, sliced
1/4 teaspoon chopped fresh marjoram
1/2 teaspoon chopped fresh thyme
salt and pepper, to taste
600ml red wine
Method Prep:10min › Cook:40min › Ready in:50min
Heat the oil over a high heat in a large casserole dish. Toss the chicken pieces in the flour then add to the casserole dish and brown on all sides. Add the bacon, onion and celery and cook and stir for several minutes.
Stir in the tomato purée then add the remainder of the ingredients and stir well. Reduce the heat and simmer for 40 minutes until the chicken pieces are no longer pink in the middle and the juices run clear.