You have had roast chicken and need to find a use for the leftover meat, or you have a couple chicken breasts in the fridge waiting to be used but do not have much time. This chicken and olive casserole is what you need.This is a great winter warmer with Mediterranean flavours that is easy to cook and takes just a few minutes to make.
Dice a medium sized onion and fry with two crushed/chopped garlic cloves (and optional chopped chilli) in olive olive. Season to taste with salt, freshly ground black pepper and a teaspoon of ground paprika
Method 1 - cooked chicken
If using pre-cooked chicken, remove the chicken meat from the bone and tear into bite-sized pieces
Add to the onions and fry for a minute or two. Add a cup of white wine, a can of chopped tomatoes and a handful of green olives with herbs
Cook for another five minutes and serve
Serve with baked potatoes and lettuce/tomato salad
Method 2 - raw chicken
If using uncooked chicken, cut it into bite-sized pieces and brown it with the onions, paprika and garlic. Add a cup of white wine, a can of chopped tomatoes and a handful of green olives with herbs
Simmer or casserole in the oven at 160C for 20 minutes or until the chicken is cooked all the way through
Serve with baked potatoes and lettuce/tomato salad