Mediterranean Chicken




  • 6-8 Chicken thigh fillets
  • 1 cup White wine *see side not*
  • 2 cans Tinned tomatoes (crushed)
  • 2 tbsp Tomato paste
  • Large handful of Shallots (brown onion as substitute) cut into chunks
  • Handful of Olives (pitted Kalamata)
  • Few slivers of Anchovies (optional)
  • tbsp Minced Garlic
  • Bunch fresh Coriander and Parsley
  • 6-8 Slices Prosciutto
  • Salt & Pepper
  • Olive Oil

Serves 4-6 depending on hunger rating and how many prepubescent teenagers in your house


  1. Fry off and brown chicken thighs in oil on medium/high heat.  Use the Pot/Pan/Casserole dish you intend to cook the whole dish in.  Do so in batches until all chicken used.  Place to the side to be used later *do not cook through*
  2. In the same pan, discard excess oil and add a splash more.  Fry off shallots and garlic in a large fry pan with oil.  Add white wine, bring to boil and simmer for a few minutes until slightly reduced. Add anchovies until melted through
  3. Add tinned tomatoes and tomato paste and simmer for a few more minutes
  4. Add olives and half coriander and parsley – turn off heat and season to taste
  5. Place browned chicken thighs into your pot/casserole dish.  Try to submerge all of the chicken in the sauce
  6. Cook for further 30 minutes over low heat with lid on
  7. Fry prosciutto in a pan with no oil – cut into chunks
  8. Remove chicken from heat and if the sauce is still too runny – remove chicken from sauce and reduce on a medium heat
  9. Serve together with coriander and prosciutto on a bed of rice, pasta, risoni, Cauliflower Rice or quinoa.
  10. Eat this motherfucker!

*side note*

Can replace the White Wine with 1 cup Chicken Stock and a few splashes of white vinegar

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