- 2 tablespoons plain flour
- 800g chicken thigh fillets, excess fat trimmed, halved
- 1 1/2 tablespoons olive oil
- 1 red onion, halved, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 80ml (1/3 cup) white wine
- 250ml (1 cup) water
- 1 chicken stock cube, crumbled
- 4 dried bay leaves
- 1 tablespoon dried oregano leaves
- 1 tablespoon brown sugar
- 2 teaspoons red wine vinegar
- 85g (1/2 cup) green olives, drained
- Steamed couscous, to serve
- Step 1 - Preheat oven to 200°C. Place the flour in a sealable plastic bag. Season with salt and pepper. Add the chicken and shake to coat. Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Cook half the chicken for 2-3 minutes each side or until golden. Transfer to a baking dish. Repeat with remaining chicken.
- Step 2 - Heat the remaining oil in the pan over medium-high heat. Cook the onion and garlic, stirring often, for 2 minutes or until soft. Add the wine and cook for 1 minute or until reduced slightly. Add the water and stock cube and bring to the boil. Stir in the bay leaves, oregano, sugar and vinegar.
- Step 3 - Pour the onion mixture over the chicken. Bake, basting occasionally, for 15 minutes or until the chicken is cooked through and the liquid is reduced slightly. Top with the olives and serve with steamed couscous.