Chicken With Tomato And Olives

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chicken with olives and tomatoChicken is not only tasty, it’s also one of those things that you often find on special offer in a lot of supermarkets.

When I was a student in Limerick I used to pick buy it regularly and cook it in a number of different sauces.

This recipe is inspired by one of those supplied by Tesco Diets. They call it a Provençal chicken, though I’m not sure if that’s really accurate.

The quantities in this recipe are for two, as I was cooking for someone else (obviously!)

If anyone knows of a supermarket or butcher that sells chicken thighs already skinned I’d love to know about them! I’ve tried skinning chicken thighs in the past and it’s a lot of pain for very little gain. So I’ve been cooking chicken thighs with the skin on ..

In terms of calories etc., this isn’t the healthiest option I’m afraid, though it’s not horrendous (probably around 700 – 800 calories?)

Chicken With Tomato And Olives
Recipe type: Dinner
Prep time:
Cook time:
Total time:
Serves: 2
A tasty chicken dish with tomatoes and olives. Best served with new potatoes
  • 3 cloves of garlic (not skinned)
  • Herbes de provence
  • 6 chicken thighs
  • 1 pepper OR 1 mug of frozen pepper slices
  • 4 tomatoes OR 1 tin of tomatoes (chopped or whole)
  • 200g mushrooms (sliced and diced)
  • 5 or 6 olives chopped
  • Olive oil
  1. Heat some olive oil in a pan
  2. Add the onion and cook until soft
  3. Add the chicken and cook until browned
  4. Add the tomatoes, mushrooms, garlic, herbs and olives. Do not skin or chop the garlic - it needs to be cooked whole "as is"
  5. Cook on a medium heat for 20 - 30 minutes
  6. Serve with new potatoes


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7 Responses to Chicken With Tomato And Olives

  1. Louie April 22, 2012 at 12:29 #

    It sounds like a great recipe alright, but wouldn’t the onions burn if cooked before the chicken?

    The bad thing in that dish is the skin as all the melted fat will go into the dish itself so I would recommend to pull the skin off before cooking. Is not that hard 🙂

    Anyhow, enjoy it.

    • Michele April 22, 2012 at 12:46 #

      No – you don’t cook the onion entirely before adding the other ingredients so they don’t get burnt.
      I know about the skin, but it’s really tasty 🙂
      Removing it from fresh chicken isn’t too hard, though I’m all thumbs. If you’re using frozen chicken it’s impossible, unless you thaw the chicken in advance

      And I did enjoy it – thanks 🙂


      • Louie April 22, 2012 at 12:58 #

        I know the chicken skin can be very tasty, I like it myself, but when you think of 70-100 calories from fat in just that, hell no for me 🙂


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