Mediterranean Pulled Chicken
1 hour
serves 4
serves 4
Slow-simmered chicken with cannellini beans, capers, and sun-dried tomatoes. Even better the next day.
Easy
Ingredients
1 red onion, sliced
A few garlic cloves, lightly crushed
500 g chicken thighs, skin removed
Splash of white wine (for deglazing)
5–6 sun-dried tomatoes, sliced or chopped
½ cup tomato passata or chopped tomatoes
1 tin cannellini beans, drained
2–3 tsp baby capers
½ cup water
Small handful fresh basil (or 1 tsp dried)
Salt and black pepper
Olive oil
1 red onion, sliced
A few garlic cloves, lightly crushed
500 g chicken thighs, skin removed
Splash of white wine (for deglazing)
5–6 sun-dried tomatoes, sliced or chopped
½ cup tomato passata or chopped tomatoes
1 tin cannellini beans, drained
2–3 tsp baby capers
½ cup water
Small handful fresh basil (or 1 tsp dried)
Salt and black pepper
Olive oil
Method
Cook aromatics Heat a drizzle of olive oil in a large pan or shallow pot over medium heat. Add sliced onion and cook until softened, about 5–7 minutes. Add crushed garlic and cook another minute.
Brown the chicken Add chicken thighs, season with salt and pepper, and lightly brown for a few minutes.
Deglaze Add a splash of wine and scrape up any browned bits from the bottom of the pan.
Add remaining ingredients Add sun-dried tomatoes, passata (or chopped tomatoes), cannellini beans, capers, water, and basil. Stir gently.
Simmer Cover with a lid and simmer gently for 30–35 minutes, until chicken is tender.
Reduce sauce Remove lid and cook over medium-high heat for 2–3 minutes, or until the liquid reduces to your preferred consistency. Taste for seasoning and adjust with salt and pepper to your taste
Shred chicken Remove chicken, shred with forks, then return it to the sauce and stir through. Serve with crostini, soft buns, rice or even soft polenta. This is the kind of dish that often tastes even better the next day.
Cook aromatics Heat a drizzle of olive oil in a large pan or shallow pot over medium heat. Add sliced onion and cook until softened, about 5–7 minutes. Add crushed garlic and cook another minute.
Brown the chicken Add chicken thighs, season with salt and pepper, and lightly brown for a few minutes.
Deglaze Add a splash of wine and scrape up any browned bits from the bottom of the pan.
Add remaining ingredients Add sun-dried tomatoes, passata (or chopped tomatoes), cannellini beans, capers, water, and basil. Stir gently.
Simmer Cover with a lid and simmer gently for 30–35 minutes, until chicken is tender.
Reduce sauce Remove lid and cook over medium-high heat for 2–3 minutes, or until the liquid reduces to your preferred consistency. Taste for seasoning and adjust with salt and pepper to your taste
Shred chicken Remove chicken, shred with forks, then return it to the sauce and stir through. Serve with crostini, soft buns, rice or even soft polenta. This is the kind of dish that often tastes even better the next day.