Chicken with sundried tomatoes and capers

This is cooked in one pot, so is wonderful for a midweek easy meal.  It will serve four, I serve it with rice to soak up the sauce, although polenta might work with this, considering the mediterranean flavours in the dish.

Chicken with sundried tomatoes and capers

Chicken with sundried tomatoes and capers

6 spring onions, slice the white part finely, slice the green part into 1cm lengths;

1 clove garlic, finely sliced.

2 tbsp oil (you can either use olive oil, or the oil that the sundried tomatoes were preserved in);

Four small chicken breast fillets (or two large ones filleted in half);

1 cup of cream;

Half a 320g of sundried tomatoes which have been packed in oil rather than vinegar;

2 tbs capers (the capers should be salty enough that you won’t need to add salt, but you can add a little pepper if you prefer).


Heat the oil in a large, heavy based frypan which is capable of taking all the chicken at once.  Add the spring onions, garlic and chicken, and fry until the chicken is cooked almost all the way through (this will vary depending on the thickness of your fillets – to check, skewer the thick part of the breast, if the juice runs a vibrant pink the chicken is still raw inside.  If it is clear, the chicken is done, so you want it to be still a little bit pink, but not much).

Remove the chicken from the heat and keep warm.  Boil a kettle (you don’t want to use cold water or you might crack or warp your pan) and deglaze the pan with a little hot water, scraping all the burnt bits of garlic and onion and making a thick fluid in the pan.

Reduce the heat to medium, and add the cream, tomatoes and capers, and slowly bring to heat, don’t allow the cream to boil or it will split or curdle.

Return the chicken to the pan, and finish off the cooking, turning and basting with the sauce to keep moist and to ensure the chicken is covered with sauce.


If you like white wine, you could use some warmed wine to deglaze the pan instead of hot water.


Chicken, fetta and spinach bake

This recipe came about one night when I had planned to make a chicken pie but was too tired to bother with pastry.  I had the classic flavours in the kitchen, so decided to see what happened if I lived up to my name!  The end result was very popular, it was so tasty that no-one missed the pastry. A new dish for the repertoire – something quick to prepare, easy to cook, ideal for a weeknight or anytime when you are short on time or just too tired to fuss.

Chicken, fetta and spinach bake

Chicken, fetta and spinach bake

I have also made it with frozen spinach and dressed it with a little lemon thyme.  The frozen spinach tends to break up and mix through the bake, so it gives a different appearance, although it tastes about the same.

Chicken, fetta and frozen spinach bake

Chicken, fetta and frozen spinach bake

Leftover barbecue chicken – I used about three quarters, but you could use a whole one

Handful of baby spinach, roughly chopped

12 cherry tomatoes halved (baked, they taste like honey, yum!)

200g fetta, cubed finely

1 tsp capers

3 eggs

1/2 cup milk

1/2 tsp cornflour

1 tbsp garlic powder granules

Salt and pepper to taste (the fetta and capers should be salty enough that you won’t need much, but I used a fair amount of pepper)


Preheat the oven to 170 Celcius fan forced, 190 if not.

Put everything but the eggs, milk and cornflour into a baking dish.  No need to even grease the dish.  Beat the eggs, milk and cornflour together in a small jug, pour over the ingredients in the dish.  Stir everything around until well mixed, bake for about half an hour (the chicken is already cooked, the baking is only to wilt and combine the other ingredients and cook the egg mix).