Recipe: Tomato braised chicken, perfect for winter

Date Posted: 22/06/2017 3:36:00 PM
Posted By: Tara Connolly

Tomato braised chicken with taleggio



  • 30 ml olive oil
  • 4 chicken thighs (about 190gm each), bone in, skin on
  • 4 baby fennel bulbs, thinly sliced lengthways
  • 150 gm chat potatoes, cut into chunks
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ½ tsp dry chilli flakes, or to taste
  • 400 gm canned cherry tomatoes
  • 125 ml dry white wine
  • 100 gm black olives, such as Ligurian
  • 100 gm taleggio
  • Juice of 1 lemon, or to taste
  • ½ cup coarsely torn basil
  • To serve: crusty bread



  1. Heat olive oil in a large casserole over medium-high heat, add chicken thighs, skin-side down, and cook until browned (2-3 minutes), then transfer to a plate.
  2. Add fennel, potato, onion, garlic and chilli to casserole, stir occasionally until onion is tender (3-4 minutes).
  3. Return chicken to pan skin-side up with tomato, wine and 200ml hot water, season to taste.
  4. Bring to the boil, reduce heat to low-medium, cover and simmer until chicken is tender (15-20 minutes).
  5. Stir through olives, lemon juice, taleggio and parsley, check seasoning and serve immediately with bread.