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Chicken, olive and rosemary hotpot

This chicken hot pot is tried, tested and extremely delicious! Enjoy x
  • 1/4 cup Plain Flour
  • 4 small chicken breast fillets, skin removed
  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup white wine
  • 400g can chopped tomatoes
  • 1/2 cup pitted olives
  • 2 tablespoons rosemary leaves, roughly chopped
  • mash potatoes and green beans, to serve


  1. Preheat oven to 170°C. Place flour, and salt and pepper onto a plate. Lightly coat chicken in seasoned flour.

  2. Step 2

    Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 minute each side or until golden. Remove to an ovenproof casserole dish.

  3. Step 3

    Add onion and garlic to frying pan. Cook, stirring often, for 3 to 5 minutes or until soft. Add wine. Simmer for 3 minutes or until reduced by half. Add tomatoes, olives and rosemary. Stir to combine. Season with salt and pepper. Pour over chicken.

  4. Step 4

    Cover. Bake for 20 to 25 minutes or until chicken is just cooked through. Slice chicken. Place onto plates. Spoon over sauce. Serve with steamed potatoes and beans.