A Mediterranean twist on a traditional favourite.


  • 1 chicken (quartered and skinned)
  • 2 tblsp olive oil
  • 1 red onion (sliced)
  • 2 garlic cloves (crushed)
  • 1 large red pepper (sliced thickly)
  • finely grated rind and juice of 1 orange
  • 150 ml chicken stock
  • 400 g tinned tomatoes (chopped)
  • 150 g sun-dried tomatoes (sliced thinly)
  • 1 tblsp chopped fresh thyme
  • 100 g black olives (pitted)
  • salt and freshly ground black pepper


  • Heat the olive oil in a frying pan and brown the chicken quarters all over, before transferring to a flameproof casserole.
  • Fry the onion, garlic and pepper in the pan for a few minutes before adding to the casserole.
  • Add the orange peel and juice, stock and both types of tomatoes and stir.
  • Bring to the boil slowly, put the lid on, and simmer gently for 1 hour.
  • Remove from the heat, stir in the olives and fresh thyme, and serve.

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