Chicken and olive casserole 

Hey guys 

It’s Sunday and what’s better on a Sunday than a hearty meal? 

Decided to make an easy chicken and olive casserole made with a lovely tomato base and fresh herbs to really tie it all together.

The key is too cook it slowly so all the flavours can come together. I cooked it for about two hours. 
Enjoy, CookingwithLuyanda


* 8 chicken pieces 

* 5 garlic cloves, peeled and chopped 

* 25 to 30 olives

* 1 onion, chopped 

* 2 tomatoes, diced 

* 2 cups chicken stock

* 2 tbsp. fresh rosemary, minced

* 2 tbsp. fresh thyme, minced

* 2 tbsp. fresh basil, minced

* 2 tbsp. fresh parsley, minced

* olive oil 

* Sea salt and black pepper

* Preheat your oven to 180 C

* Season each chicken piece with salt and black pepper (I also used Robertsons chicken spice)

* Add olive oil to your sauce pan at a medium heat 

* Brown the chicken pieces for about 2 minutes on each side.

* Add the garlic and cook until browned.

* Add the tomatoes, olives, chicken stock, rosemary, and thyme. Cover with foil and place in the oven for 1 h. (If your pan isn’t oven proof. Transfer to an oven proof dish)

* Remove the dish from the oven then add the basil and parsley, and place back in the oven, uncovered, for 45 minutes.

And enjoy with some rice or cous cous 


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