La Coumeto's Languedoc Chicken

Whoever said that simplicity was the key to successful cooking must have been thinking about a dish such as this. When Paul cooks this at La Coumeto he uses a local white wine along with the olives and capers purchased in nearby Spain. The result is a sauce just bursting with flavour.

Category:  Main Course  - 


For 4 people


  • 1 large chicken, jointed into 8 pieces - or use ready jointed chicken portions
  • flour
  • oil
  • 2 onions, roughly chopped
  • 2 cloves garlic, crushed
  • 100 ml white wine
  • 800 g can of whole tomatoes
  • 1 tsp dried oregano
  • 2 bay leaves
  • 75 g black olives, stoned
  • 2 tbs capers, lightly chopped
  • salt & freshly milled black pepper

La Coumeto's Languedoc Chicken Directions

  1. Remove the skin and visible fat from the chicken pieces - this is optional, but I prefer this as it reduces the fattiness of the finished dish. Coat the chicken pieces in seasoned flour. Then using a heavy based casserole dish, brown the pieces in olive oil. Remove and drain on absorbent paper; If necessary add a little more olive oil to the casserole then add the onions and garlic and gently sweat over a low heat until they have softened but not coloured.
  2. Add the wine to the casserole  to deglaze. Pour in the entire contents of the can of tomatoes, origeno and bay leaves. Bring to the boil, return the chicken to the casserole, cover and simmer for 25 minutes. Add the olives and capers then continue to simmer, uncovered, for a further 10 minutes,  season to taste.