Mediterranean chicken

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 15
Servings 1
Minutes 15


Serving Change
  • 400
    courgettes, topped and tailed and cut into wedges
  • 1
    small red pepper, cored, seeded and thinly sliced
  • 1
    small yellow pepper, cored, seeded and thinly sliced
  • 1
    small onion, sliced thinly
  • 2
    cloves garlic, chopped
  • 125
    pitted black olives
  • 30
    capers, drained (optional)
  • 75
    olive oil
  • 8
    thin slices pancetta (or streaky bacon), chopped
  • 4
    large chicken breast fillets, sliced diagonally into thick slices
  • 410
    can chopped tomato and onion mix
  • 4
    sun-dried tomatoes, thinly sliced
  • 250
    dry white wine
  • 250
    chicken stock
  • 30
    fresh basil, chopped


Preheat oven to 220 °C.
Place courgettes, peppers, onion slices, garlic, olives and capers into a roasting pan.
Pour over 60 ml of the oil and season to taste with salt and freshly ground black pepper.
Roast in the oven for 15 minutes.
Heat the remaining oil in a frying pan, add the pancetta and quickly sear the chicken slices on both sides.
Reduce the oven to 200 °C.
Place the chicken and pancetta on top of the vegetables and season lightly because the pancetta is quite salty.
Pour in the chopped tomatoes, sun-dried tomatoes, white wine and chicken stock.
Roast for a further 20 minutes or until chicken is cooked through. If necessary, drain cooking liquid into the frying pan and boil quickly until reduced and slightly thickened.
Transfer chicken and vegetables to a warm serving dish and pour sauce over.
Sprinkle with chopped basil and serve with rice or crusty bread and a green salad.

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