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Chicken with Tomato & Olives

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Chicken with Tomato & Olives

 

Serves 4

  • 20g pack basil
  • 2 tbsp oil
  • 2 garlic cloves , thinly sliced
  • 2 x 400g or 14oz cans cherry tomatoes
  • 1 tsp sugar
  • handful olives
  • sliced meat from a whole cooked chicken , plus any juices
  • crusty bread , to serve

Method

  1. Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
  2. Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.

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