Chicken Recipes
Mt Barker Chicken
Print Recipe

Serves: 4
Prep time: 5 Minutes
Cooking time: 55 Minutes

Tomato and Olive Chicken
(with Mt Barker Chicken Drumsticks, Skinless)
Put an Italian Twist on your skinless drumsticks with this tomato based marinade to serve with pasta.
• 8 (about 1.3kg) Mt Barker Free Range Chicken Drumsticks with skin off
• 1 ½ tbs olive oil
• 1 large brown onion, roughly chopped
• 2 garlic cloves, crushed
• 1 large red capsicum, chopped
• ½ cup dry white wine
• 400g can diced tomatoes
• 1 ½ cup chicken stock
• ¾ cup pitted kalamata olives
• ¼ cup chopped fresh flat-leaf parsley leaves
• Cooked tagliatelle pasta and baby spinach, to serve
1. Heat 1 tablespoon oil in a large, deep frying pan over medium-high heat. Cook chicken, turning for 5 minutes or until golden. Transfer to a plate.
2. Heat remaining oil in pan. Add onion, garlic and capsicum. Cook, stirring, for 3 minutes or until onion has softened. Add wine. Simmer for 1 minute or until liquid has reduced by half. Add tomato and stock. Return chicken to pan. Toss to coat. Season with salt and pepper. Cover. Bring to the boil. Reduce heat to low. Simmer, turning occasionally for 45 minutes or until chicken is cooked through.
3. Add olives. Simmer for 5 minutes. Stir in parsley. Serve with pasta and spinach.