OK so this isn't strictly mediterranean but I like to think it is (ish) because it's got olives, capers, tomatoes and chicken in it. Those are kind of the flavours I associate with the mediterranean. I'm probably wrong. But that's what this post is called anyway. So tough.
I also tried Dauphinoise Potatoes in my ramekins - worked very nicely. I have to confess I didn't use an onion as the RECIPE suggests (I didn't have one) but it is nicer with it so do try and use one. Also 4 potatoes makes about 3 ramekins; this is only a rough guide thought as they come in all sorts of shapes and sizes.
I also tried Dauphinoise Potatoes in my ramekins - worked very nicely. I have to confess I didn't use an onion as the RECIPE suggests (I didn't have one) but it is nicer with it so do try and use one. Also 4 potatoes makes about 3 ramekins; this is only a rough guide thought as they come in all sorts of shapes and sizes.
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Ingredients
Method
Get the oven on at 180.
Chop the chicken into smallish chunks and fry in a casserole dish (in a little olive oil) until white. Take the chicken out and pop it on a plate. Now fry the chopped onion; after 2 minutes or so, add the capers and olives. When everything is smelling nice (about 1-2 mins), chuck the chicken back in.
Add the chopped tomatoes and a small slug of Worcestershire. Stir and season.
Pop the pan into the oven and cook for about 45-60 mins. The chicken should be tender so that you can break it apart with a spoon. It should not be pink. Elle (who I suspect is a bit of a master and commander at this whole cooking lark) also suggests that it is cooked if you stick a knife in and it is minging hot when you take it out; we both agree the most important thing is that it must not be pink!
Pop the dish on one side and pour the wine in, give it a good stir and then leave it to stand for about 15 mins (to be honest I was waiting for my Dauphinoise Potatoes to cook but I suspect allowing it to stand means the flavours all infuse!).
My first time eating this I just dolloped everything on a plate and it didn't look that appetising so I suggest you decant some of the chicken stew into another ramekin and then spoon the chicken over the top of the potato.
Enjoy!
- 475g Chicken (3 breasts)
- 1 onion
- 2 tins chopped tomato
- Capers (a handful)
- Black olives (a handful)
- Worcestershire sauce (a slug)
- Half a glass of red wine
Method
Get the oven on at 180.
Chop the chicken into smallish chunks and fry in a casserole dish (in a little olive oil) until white. Take the chicken out and pop it on a plate. Now fry the chopped onion; after 2 minutes or so, add the capers and olives. When everything is smelling nice (about 1-2 mins), chuck the chicken back in.
Add the chopped tomatoes and a small slug of Worcestershire. Stir and season.
Pop the pan into the oven and cook for about 45-60 mins. The chicken should be tender so that you can break it apart with a spoon. It should not be pink. Elle (who I suspect is a bit of a master and commander at this whole cooking lark) also suggests that it is cooked if you stick a knife in and it is minging hot when you take it out; we both agree the most important thing is that it must not be pink!
Pop the dish on one side and pour the wine in, give it a good stir and then leave it to stand for about 15 mins (to be honest I was waiting for my Dauphinoise Potatoes to cook but I suspect allowing it to stand means the flavours all infuse!).
My first time eating this I just dolloped everything on a plate and it didn't look that appetising so I suggest you decant some of the chicken stew into another ramekin and then spoon the chicken over the top of the potato.
Enjoy!
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