Rigatoni with braised chicken and olives

  • 20 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
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Rigatoni with braised chicken and olives
  • 750 gram chicken thigh fillets
  • plain flour, for dusting
  • 3 tablespoon (60ml) olive oil
  • 1 brown onion, sliced
  • 1 carrot, peeled, halved and diced
  • 2 clove garlic, sliced
  • 1 cup (250ml) dry white wine
  • 1 cup (250ml) chicken stock
  • 2 400 gram tins chopped tomatoes
  • 2 bay leaves
  • 1 tablespoon parsley, chopped
  • 15 green sicilian olives, pitted and halved
  • 500 gram rigatoni pasta
  • parmesan shavings, to serve


Rigatoni with braised chicken and olives
  • 1
    Trim the chicken thighs of any excess fat, cut in half vertically and dust with the flour.
  • 2
    Heat 2 tablespoons of the oil in a casserole dish and cook the chicken in batches until browned. Remove and set aside.
  • 3
    Add the remaining oil to the dish and add the onion, carrot and garlic, cooking for 5 minutes or until softened, but not coloured.
  • 4
    Increase the heat and add the wine, cooking until it has reduced by half. Add the stock, tomatoes, bay leaves and return the chicken to the casserole dish. Cover with a lid and allow to gently simmer for 45 minutes.
  • 5
    Remove the oil and continue to cook for a further 30 minutes.
  • 6
    Using two forks, loosely shred the chicken meat then stir in the parsley and olives.
  • 7
    Cook the rigatoni in a large pot of boiling, salted water until al dente. Drain and mix with the sauce. Serve with parmesan shavings.