Chicken with olives recipe

Steve Manfredi's simple chicken with olives.
Steve Manfredi's simple chicken with olives. Photo: Quentin Jones

A Mediterranean one-tray wonder.


1 large chicken

olive oil


200ml of white wine

6 chopped, ripe tomatoes

2 chopped garlic cloves

2 sprigs of thyme

6 sage leaves

1 tbsp of marjoram

60g of pitted black olives

8 torn basil leaves

the juice of a lemon before serving


Cut a large chicken into pieces, leaving them on the bone and with skin on. Alternatively, use thighs and drumsticks.

Heat 4 tbsp of olive oil in a braising pan. Salt the chicken pieces on the skin side and fry on a moderate heat, turning after 7-8 mins. Fry both sides until golden brown. Remove the chicken pieces and put them aside in a warm bowl. Add about 200ml of white wine to the pan and turn the heat to high until it all evaporates. Add 6 chopped, ripe tomatoes, 2 chopped garlic cloves, 2 sprigs of thyme, 6 sage leaves and 1 tbsp of marjoram. Stir well. Once it is bubbling, add the chicken pieces and lower heat to a simmer.

Cook for 30 min, turning the chicken occasionally. Add 60g of pitted black olives and 8 torn basil leaves.

Cook for a further 5 min and add the juice of a lemon before serving.