Photo: Marina Oliphant
- 1 tsp salt
- 2 tbsp flour
- 8-10 chicken pieces (thighs, legs or breast)
- 3 tbsp olive oil
- 100g fregola*
- 2 tbsp olive tapenade
- 4 tomatoes, diced, or 400g canned chopped tomatoes
- 10 cherry tomatoes, halved
- 100ml white wine
- 2 garlic cloves, finely sliced
- 2 anchovy fillets, chopped
- 1 tbsp tiny salted capers, rinsed
- 1 tsp dried oregano
- 2 tbsp fresh oregano
Heat oven to 200C. Mix salt and flour and use to coat chicken pieces. Heat one tablespoon oil in a large heavy pan and fry chicken pieces, a few at a time, skin-side down, until golden, turning once. Place skin-side up on a roasting tray and bake for 15 minutes or until cooked.
Cook fregola in a pot of simmering salted water for 10 minutes until al dente and drain well. Whisk the tapenade with one tablespoon olive oil and set aside.
Combine tomatoes, cherry tomatoes, white wine, one tablespoon olive oil, garlic, anchovy, capers and dried oregano in a pan and simmer for 15 minutes, stirring occasionally, until thickened. Add the cooked fregola and heat through.
Divide between four warmed plates, arrange chicken on top and serve with olive tapenade and fresh oregano.
*You'll find fregola in good delis and gourmet food stores.
- Main Ingredients - Chicken