Recipe, photography and nutritional analysis by The Moodie Foodie
Do you love a one-pot dish as much as I do? This slow-cooked, fall-off-the-bone chicken recipe is made with a garlic tomato sauce and black olives, and it’s hard to beat on a cold night. There’s very little added fat, as the flavour is all in the slow cooking – it really does bring out the best of the ingredients. It’s a gorgeous low-fat casserole for those nights you can’t be bothered to put too much effort in: just whack it all in the pot and let it cook itself!
SERVES 4 PREPARATION 5 mins COOKING 2 hrs
HALVE IT / DOUBLE IT / FREEZE IT / EAT IT TOMORROW / MAKE IT AHEAD / LOW IN SATURATED FAT
- chef’s knife
- chopping board
- can opener
- measuring cups
- measuring spoons
- large, deep saucepan with a lid
- wooden spoon
- cooking oil spray
- 4 x 160g skinless chicken breasts, bone in (or 500-600g skinless chicken breast fillets)
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 2 x 400g cans crushed tomatoes
- 1½-2 cups (375-500ml) chicken stock
- 1 tsp dried sage
- ½ tsp dried thyme
- ½ tsp white sugar
- 2 tsp balsamic vinegar
- 1 cup (160g) black olives in brine
- Spray a large, deep saucepan, with cooking oil spray and heat on medium-high. Cook chicken, turning, until browned on all sides. Transfer to a plate and set aside.
- Add onion and garlic to pan and cook until soft. Add tomato, chicken stock, sage, thyme, sugar, balsamic vinegar and olives. Bring to boil and simmer for 2 mins. Season to taste, then return chicken to pan.
- Cover with a lid, reduce heat and simmer gently for 1½ hrs. Serve.
If you don’t have a saucepan that’s big enough to make this dish on the cooktop, you can brown the chicken in a frying pan, then transfer to a casserole dish. Preheat the oven to 160°C and bake in for 1½ hrs. Remove from the oven and rest for 10-15 mins before serving.
You can serve this with rice, if you like, but I think it just needs a big bowl of vegies alongside.
Nutrition info (per serving):
1338 kilojoules, 12g total fat (2g sat fat).
For more recipes by The Moodie Foodie, click here.