I made this delicious Mediterranean stew about a month ago, but it’s even more topical this weekend. There are few things better than a warming but light stew on a rainy Summer evening. I don’t do much comfort food in the summer because I tend to go for slightly ‘lighter’ food, but on days like this, this ragu is exactly what I need. It’s very rich in flavour and I won’t be surprised if you would be asking for seconds. Serve with rice, pasta or boiled potatoes and crusty bread to mop up the sauces.
Chicken, olive and caper ragu
Serves 4 | Prepare 10 minutes | Cook 40 minutes | Easy | Gluten-free
- 2 tbsp olive oil;
- 1 large onion, finely chopped;
- 2 garlic cloves, finely sliced;
- 2 rosemary sprigs, leaves finely chopped;
- 8 chicken thigh fillets;
- 100ml red wine;
- 1 tbsp clear honey;
- 2 tbsp sun-dried tomato paste;
- 400g can chopped tomatoes;
- 100g mix black and green olives;
- 2 tbsp nonpareille capers, drained;
- small handful flat leaf parsley, roughly chopped, to serve.
Heat the oil in a casserole dish, then add the onion. Cook for a few minutes, until beginning to soften. Add the garlic and rosemary, cook for a further minute. Turn up the heat, add the chicken and toss with the onion. Cook for about 5 minutes, until turning golden.
Pour the red wine and cook over a high heat for 1 minute, scraping the base of the pan. Add the honey, tomato paste and chopped tomatoes. Half-fill the empty can with water and add this too. Stir in the olives and capers. Cook, partially covered, for 20-25 minutes, until the chicken is cooked. Bubble with the lid off for 5 minutes more, until the sauce has thickened. Scatter with the parsley and serve with crusty bread and rice.
Original recipe from myWaitrose magazine, issue August 2017, available here.