Baked chicken with olives, fennel and tomato

Take the hassle out of weeknight cooking with this simple meal.
recipe, chicken, bake, olives, tomato,herbs
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Recipe from: 17 November 2015
Preparation time: 15 min
Cooking time: 1h 10 min


  • 1
    whole chicken, cut into portions Olive oil for rubbing
  • sea salt and black pepper
  • 2
  • 1/2
    white wine
  • 1/2
    chicken stock
  • 100
    green olives
  • 600
    mixed tomatoes
  • 200
    cherry tomatoes
  • 6
    baby fennel bulbs, halved
  • 10
    fresh parsley, chopped
  • 1x 400
    tin white beans, drained
  • sea salt and black pepper
  • fresh pea shoots to garnish
Servings: Change Serving



Preheat oven to 160°C.

Rinse and pat dry chicken pieces, then rub them with olive oil and season.

Heat a large non-stick frying pan; add butter and brown chicken all over. Remove and drain on paper towel.

Pour off excess oil from the pan, then add wine and stock to the pan and boil for 2 minutes.

Place chicken in a baking dish with olives, tomatoes, fennel and parsley, and pour over wine and stock. Season.

Place dish in the oven and bake for 45 minutes. Add white beans and bake for a further 15 minutes. Then remove from oven.


Garnished with pea shoots.

Words and image:Fairlady

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Read more on: recipe  |  herbs  |  bake  |  chicken  |  olives  |  tomato

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