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Super Easy Chicken and Green Olives

By Gordon

Gordo’s throw together chicken and green olives

Some days, not a whole lot of planning goes into the evening meal due to a deadline, sick child or mate needing a hand. Things that are generally out of your control, and sometimes all three at once.
This chicken dish is tasty and simple, easy to prepare and gives you a bit of time to sort things out before sitting down with a glass of vino and some tasty fare.
Prep time 15 minutes
Cooking time 50 minutes
(serves 4)
  • 600g -700g chicken thighs
  • 4 large roma tomoatoes- diced
  • 4 cloves garlic
  • 3 stalks celery- diced
  • 2 handfuls large green olives
  • 2 tablespoons capers, diced
  • half a bunch of parsley – leave a few shoots for plating up
  • half a cup white wine
  • salt and pepper
Easy chicken ingredientsPreheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Get a small baking dish and drizzle olive oil on the bottom. Take your garlic cloves and slice lengthways into 3 slices. Spread flat on the bottom of the baking dish. Open up you chicken thighs nice and flat, and place them on top of the garlic pieces.
Get a mixing bowl, combine the diced tomatoes, celery, sliced olives (in half) parsley, capers and white wine. Go for a very healthy grind of pepper and a couple of pinches of salt. Toss all of the ingredients together.
Pour the mix over the chicken breasts, cover with aluminium foil and place in the oven for 40 minutes. Turn the heat up to 250 deg C or 480 deg F and leave uncovered for 10-12 minutes until just starting to go brown.
Take out and serve.
Goes really well with some steamed corn or beans or potatoes, crusty bread or anything else to dunk up the awesome sauce.
Try one of Lisa’s suggestions or a pinot noir to match and you’re in business. Piece. Of. Cake.

About Gordon Eckel

Gordon Eckel, a foodie and (rock) wall climber extraordinaire. He worked in some of Sydney’s top restaurants, but decided that he liked cooking for his friends more, so ran away and joined the circus (aka managing Sydney nightclubs). Six years ago and after a few too many creamy pastas he weighed 105 kg with a ridiculously high cholesterol. He changed his eating ways, wore out a treadmill and dropped 25 kilos in three months. Now he is renown for cooking deceptively healthy food and for proselytizing about the marvels of the great Australian red.

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3 comments

  1. I could eat this every week for the rest of my life x

  2. Yeah for Gordon. Everyone needs one of him at home. Looks healthy and delish.
    Carolyn

  3. Hee hee. He certainly would make a lively addition to most homes 😉 It’s one of those dishes where you forget it’s healthy because it tastes so good x

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