Chicken with olives and radicchio
- February 2015
- Serves 4
- Hands-on time 25 min, oven time 20 min
Add this easy Italian chicken thigh recipe to your midweek meal repertoire – it’s got bags of savoury flavour from pancetta and olives.
- 25.7g (5.3g saturated)
- 20.6g protein
- 4.5g carbs (3.6g sugars)
- 5 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 radicchio
- 4 free-range chicken thighs
- 1 red onion
- 2 garlic cloves
- 50g pancetta cubes
- 150ml chicken stock
- 100ml white wine
- 100g black olives
- Fresh basil leaves (optional)
- Heat the oven to 200°C/fan 180°C/gas 6. In a bowl, whisk 4 tbsp of the oil with 1½ tbsp of the vinegar. Season. Quarter the radicchio, then toss in the dressing to coat and set aside.
- Heat the remaining oil in a heatproof casserole, season the chicken, then fry skin- down for 6-8 minutes until golden. Remove and set aside.
- Chop the onion and garlic. Add the onion to the casserole, fry gently for 2-3 minutes, then add the garlic and fry for 2 minutes. Turn up the heat, add the pancetta and fry for 3-5 minutes, stirring until crisp.
- Add the stock, wine and remaining vinegar, then boil briskly. Add some pepper and the olives, then put the chicken back in the pan, skin-side up.
- Oven-cook for 20 minutes. After 15 minutes, heat a griddle and char the radicchio for 2-3 minutes on each side. Add to the chicken; top with the basil.
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