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This simple dish is jam-packed with Spanish-inspired flavours. Briny olives pair with pine nuts and tomatoes to create a savoury chicken that is perfect served on a bed of steamed rice.
Serves: 8
Prep Time: 10 min
Cook Time: 30 min


2 whole chicken, cut into pieces
2 tbsp olive oil
2 tbsp butter
1 onion(s), medium, cut into wedges
2 cloves garlic, chopped
3 carrot(s), sliced
¼ cup parsley, fresh, chopped
2 bay leaves
¼ cup dry white wine
¼ cup chicken broth
¼ cup black olives, pitted, chopped
¼ cup pine nuts
2 tomato(es), diced

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Sauté chicken pieces in olive oil and butter over medium heat until well browned. Remove chicken.

  2. Sauté onion and garlic until translucent.

  3. Replace chicken, add carrots, parsley, bay leaves and wine. Cover and simmer for 30 minutes or until tender.

  4. Remove bay leaves. Add olives, pine nuts and tomatoes. Simmer a few more minutes until heated through.

  5. Transfer chicken and vegetables to a hot platter. Serve the extra liquid as a sauce on the side.

Nutrition Info

Per 370 g serving Amount
Protein58 g
Fat19 g
Saturated Fat5 g
Carbohydrate7 g
Fibre2 g
Sugar3 g
Cholesterol195 mg
Sodium270 mg
Per 370 g serving % Daily Value
Vitamin A160
Vitamin C25
Vitamin B672
Vitamin B1250