Italian chicken & olive stew with hash browns

Succulent chicken and Mediterranean flavours make this Italian-style dish a winner.
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Serves:4

Ready time:1 hour 10 minutes


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Prep time:
25 minutes

Cooking time:
45 minutes

Method

  1. Heat the oil in a large pan over a high heat and brown the chicken pieces all over until golden (you will need to do this in batches). Remove from the pan, drain off most of the fat and set aside.
  2. Add the garlic, shallots, sundried tomatoes and chopped peppers to the pan. Cook for a further 10 minutes over a medium heat. Add the tinned tomatoes, chicken stock, Worcestershire sauce and rosemary, stir, then return the chicken pieces to the pan. Bring to the boil and cook for a further 20 minutes, adding the olives 5 minutes before the end of cooking.
  3. Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Mix the grated potato with the flour and mustard powder, then season well. Form the mixture into 8 similarly sized balls, place them on an oiled non-stick baking sheet, brush the tops with oil and bake in the oven for 20-30 minutes. Serve the stew with the hash browns and green beans.
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Ingredients

  • 1 x pack Taste the Difference fresh West Country free-range chicken thighs & drumsticks
  • 2 echalion shallots by Sainsbury's, cut into wedges
  • 6 sundried tomatoes, chopped
  • 1 orange & 1 yellow pepper, deseeded & chopped
  • 2 x 400g tins chopped tomatoes by Sainsbury's
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs rosemary
  • 1 x 185g tin pitted black olives by Sainsbury's, drained & rinsed
  • 750g potatoes, peeled & grated
  • 3 tablespoons plain flour
  • 1 tablespoon mustard powder
  • Green beans to serve
  • (Buy frozen Hash Browns by Sainsbury's if short of time)

From your store cupboard

  • 1 tablespoon olive oil, plus extra for brushing
  • 1 garlic clove, peeled & finely chopped
  • 500ml chicken stock (1 x stock cube)