INGREDIENTS:

• 20ml oil
• 8 chicken thighs
• 1 onion, chopped
• 2 cloves garlic, crushed
• 250ml white wine
• 15 capers
• 5 anchovies, halved
• 10 olives, pitted
• 1 x 410g tin tomatoes
• 1 cube chicken stock
• 125ml water
• Handful of parsley, chopped

METHOD:

Brown the chicken in a little oil in a large pan. Remove the chicken pieces and add the onion.

Saute until translucent and then add the garlic. Stir a little before adding the white wine, capers, anchovies and olives.

Cook for about five minutes, or until the wine has evaporated.

Add the tomatoes, chicken, stock and water.

Simmer, with the lid on, on a low heat for 20 minutes until the chicken is cooked through. Add the parsley just before serving.

SERVES: Six to eight

TIME: 40 minutes