Ingredients
Serves 4
2 tbsp plain flour
4 skinned chicken quarters
or portions
3 tbsp olive oil
1 red onion chopped
2 garlic cloves ,chopped finely
1 red pepper , deseeded and
chopped
pinch of saffron threads
150 ml chicken stock
400 g canned tomatoes ,
chopped
225 g field mushrooms ,sliced
115 g black olives,pitted
4 tbsp lemon juice
salt and pepper
fresh basil leaves ,to garnish
crusty bread to serve
method
1 .Place the flour in a shallow plate and season with salt and pepper .Coat the chicken in the seasoned flour , shaking off any excess .Heat the olive oil in a large , flameproof casserole .Add the chicken and cook over medium heat , turning frequently ,for 5-7 minutes until golden brown .Remove from the casserole and set aside .
2 .Add the onion ,garlic and red pepper to the casserole , reduce the heat and cook , stirring occasionally , for 5 minutes until softened . Meanwhile stir the saffron into the stock .
3 .Stir the tomatoes , with the juice from the can , mushrooms and olives into the casserole and cook , stirring , occasionally for 3 minutes .Pour in the stock and saffron mixture and the lemon juice .Bring to the boil ,then return the chicken to the casserole .
4 . Cover and cook in a preheated oven , 180 degrees C / Gas Mark 4 ,for 1 hour until the chicken is tender . Garnish with basil leaves and serve immediately with pasta and crusty bread .
Serves 4
2 tbsp plain flour
4 skinned chicken quarters
or portions
3 tbsp olive oil
1 red onion chopped
2 garlic cloves ,chopped finely
1 red pepper , deseeded and
chopped
pinch of saffron threads
150 ml chicken stock
400 g canned tomatoes ,
chopped
225 g field mushrooms ,sliced
115 g black olives,pitted
4 tbsp lemon juice
salt and pepper
fresh basil leaves ,to garnish
crusty bread to serve
method
1 .Place the flour in a shallow plate and season with salt and pepper .Coat the chicken in the seasoned flour , shaking off any excess .Heat the olive oil in a large , flameproof casserole .Add the chicken and cook over medium heat , turning frequently ,for 5-7 minutes until golden brown .Remove from the casserole and set aside .
2 .Add the onion ,garlic and red pepper to the casserole , reduce the heat and cook , stirring occasionally , for 5 minutes until softened . Meanwhile stir the saffron into the stock .
3 .Stir the tomatoes , with the juice from the can , mushrooms and olives into the casserole and cook , stirring , occasionally for 3 minutes .Pour in the stock and saffron mixture and the lemon juice .Bring to the boil ,then return the chicken to the casserole .
4 . Cover and cook in a preheated oven , 180 degrees C / Gas Mark 4 ,for 1 hour until the chicken is tender . Garnish with basil leaves and serve immediately with pasta and crusty bread .