This is a simple way to use of leftover roast chicken, but equally good with fresh chicken breast too. It is also a particularly good example of why I need to take some food photography lessons…
This is a very sunny dish of tomatoes, capers, olives and plum tomatoes…
Mediterranean Chicken in Tomato & Caper Sauce
What you need…
Chicken – 1/2 a leftover roast chicken is perfect (just shred it from the carcass) or one skinless breast per person. One onion finely sliced, 2 cloves of garlic crushed, a tablespoon of capers, rinsed and chopped, 10 black olives (stone in for improved texture), one red bell pepper diced, 1/2 a cup of mushrooms, sliced. One can of plum tomatoes in their juice roughly chopped. A tablespoon of good olive oil and a pinch or two of both dried oregano and dried chili flakes, plus a good sprinkle of freshly ground black pepper. 2 tablespoons of finely grated Parmesan cheese.
Of course, as usual ingredients are flexible. That’s what I used last night but celery is usually included, and fewer mushrooms (or none) can easily be replaced with a green bell pepper. Both eggplant or zucchini will work well too (you’ll need to cook for longer to ensure the eggplant is nice and soft).
A few tablespoons of butter or haricot beans will add a little more starch if you feel the need. Just add them along with the cooked chicken so they hold their shape well.
What you do…
Timings are totally open to negotiation. Slow cooking on a low flame will maximise flavor intensity but a faster simmer with a watchful eye and plenty of stirring will still create a tasty and fast supper too.
- In a wide shallow pan heat the olive oil and fry the onions for 10 minutes or so over a medium flame.
- Add the garlic, bell pepper and mushroom and fry for another 10 minutes till lightly colored and softened.
- Add the oregano, chili, pepper, capers, olives and tomatoes and bring to a simmer. Turn the heat down and cook for 20 minutes or so till thickened nicely. If you’re using raw chicken add it at the same time as the tomatoes to ensure it cooks through completely.
- Add the cooked chicken and Parmesan cheese (giving it a good stir) and cook for 5 minutes or so till warmed through.
There’s little to it, but the taste is great. A perfect one pot way to use up leftovers! Serve with a whopping great big green salad and vegetables or white beans warmed through with a little lemon juice and parsley, or a little rice if you’re not low carbing it today.
Feeds 2-3 but you can up the quantities easily without worrying about having to adjust cooking times.