Directions
- 1Remove the skins from the chicken breasts.
- 2Cut the chicken into bite-sized pieces.
- 3Season the chicken with salt, pepper, oregano, and flour.
- 4Slice the cherry tomatoes in half.
- 5Chop the chili.
- 6Thinly slice the garlic.
- 7Cut the olives in half.
- 8Finely chop the parsley.
- 9Grate the garlic.
- 10Mix the chopped parsley and grated garlic together.
- 11Heat olive oil in a frying pan.
- 12Brown the chicken pieces in the olive oil.
- 13Push the chicken to one side of the pan and add the chopped chili and sliced garlic.
- 14Deglaze the pan with dry white wine.
- 15Add the olives and halved cherry tomatoes.
- 16Add the parsley and raw garlic mixture.
- 17Give the mixture a quick toss.
Ingredients
- 3 chicken breasts
- 1 pinch salt
- 1 pinch pepper
- 1 pinch oregano
- 2 tablespoons all purpose flour
- 250 g mixed cherry tomatoes
- 1 mild chili
- 1 bulb garlic
- 100 g Kalamata olives
- 1 handful parsley
- 2 tablespoons olive oil
- 100 ml dry white wine
- 4 anchovies
Equipment
knifecutting boardfrying panspatulagraterbowlbaking dish
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