Chicken stewed with olives and capers, with chard

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Canned peeled tomatoes150 g
• Green olives6
• Capers1 teaspoon
• Swiss chard200 g
• Garlic1 clove
• Bread40 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: October – May

Method

1. Pat the chicken thighs dry with kitchen paper and season with salt and black pepper.
2. Heat half the oil in a pan over medium-high heat and brown the chicken for 6 minutes, turning, until golden on both sides.
3. Add the peeled tomatoes crushed with a fork, the green olives and the rinsed capers, bring to the boil, then cover and cook over low heat for 25 minutes, turning the chicken halfway, until tender and the sauce has thickened.
4. Meanwhile put a pan of water on to boil; wash the chard and remove the toughest part of the stalks. Salt the water once boiling and cook the chard for 5 minutes, until tender; drain and squeeze it.
5. In a frying pan heat the remaining oil with the crushed garlic clove over medium heat for a minute, add the chard and sauté for 3 minutes, until well flavoured; salt it and discard the garlic.
6. Serve the chicken with its sauce, the chard and the bread.