Chicken Nicoise Style

Cook time 20 minutes
Servings 4



2 tbsp. olive oil
4 chicken thighs, skin on, bone removed
2-3 anchovies, drained and chopped
2 cloves garlic, sliced
410g can of Ardmona diced tomatoes
Zest of 1 an orange
20 black olives, pit removed
3 tbsp. chopped parsley
Salt and pepper


Chicken Nicoise Style



Heat the oil in a frying pan.  Season the chicken with salt and pepper, add it to the pan, skin side down, and cook until golden on all sides. Remove chicken, set aside and cover with foil.

In the same frying pan cook anchovies and garlic for a few minutes on a medium to low heat. Now add the tomatoes and zest and bring to the boil, let the mixture thicken slightly. Add the olives and allow the sauce to simmer for 10 minutes.

Place the chicken back into the pan and cover with the sauce. Cook for a further 10 minutes. Season to taste and finally sprinkle with the parsley.