Chicken with Olives and Capers (Pollo con olive e Caperi)

Economical and full of flavour this quick and easily prepared dish is destined to become a favourite.

Recipe author: Rosa Mitchell
My Cousin Rosa
Photography by Alan Benson
Reproduced courtesy of  Murdoch Books, Ltd.

Publisher's Copyrighted Material
Category:  Main Course  - 


For 6 Serving(s)


  • 250ml olive oil
  • 6 chicken Maryland’s (leg and thigh pieces on the bone)
  • 1 large red onion, finely chopped
  • 90g salted capers, rinsed
  • 100g pitted green olives
  • 250ml white wine
  • 4 tomatoes, diced
  • 500ml chicken stock

Chicken with Olives and Capers (Pollo con olive e Caperi) Directions

  1. Heat the oven to 180C (350F / Gas 4).

    Heat half the oil in a large frying pan and brown the chicken until golden on all sides – you will probably need to do this in two batches, depending on the size of your pan.

    Heat the rest of the oil in a flameproof casserole that is big enough to later hold all the chicken, and fry the onion until starting to brown. Add the capers and olives and cook for 3-4 minutes, then add the browned chicken and cook for a further 2 minutes. Add the wine and let it come to the boil for 2 minutes, then stir in the tomatoes and stock.

    Cover the casserole with a lid or foil and bake for 1 hour. Uncover and cook for another 15 minutes.