Simple Recipes, Smart Ideas & Everyday Inspiration For A Happy, Healthy Family Kitchen

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!

One-Pot Smoky Chicken with Olives

Equipment

• chef’s knife
• chopping board
• can opener
• measuring cups
• measuring spoons
• large, deep saucepan with a lid
• tongs
• plate
• wooden spoon

Ingredients

• 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

Method

1. 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. 
2. 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.
3. Cover with a lid, reduce heat and simmer gently for 1½ hrs. Serve.

For more recipes by The Moodie Foodie, click here.