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Chicken and Olive Sugo


(Serves 4)
500g boneless chicken thigh pieces, chopped to bite size pieces
1 Spanish onion, finely chopped
1 tsp crushed garlic
2 anchovies
2 tbsp white balsamic vinegar
1 jar (135g) Always Fresh Black Olive Tapenade
170g Always Fresh Deli Style Olives, drained of oil
500ml chicken stock
100ml water
1 jar (285g) Always Fresh Piquillo Peppers, blended to a smooth paste
Handful of chopped parsley
4 tbsp extra virgin olive oil


In a large pan heat 3 tbsp of oil then fry the chicken until browned then add the onions, fry for one minute.
Add the garlic, anchovies, tapenade, olives, stock, then the balsamic vinegar. Cover with a lid, bring to the boil, then turn down to a simmer for one hour, or until the sauce has thickened.
Add the water and piquillo. Cover with lid. Bring to a boil then turn down to simmer for 40-45 minutes. Remove lid and rapidly boil for 2 minutes to thicken sauce if required.
Just before serving sprinkle with chopped parsley and a drizzle of olive oil.



Chicken and Olive Sugo