Maria’s Spanish Chicken Andalouse

Serve this fragrant dish with some good plain boiled rice of the long grain variety. This makes a very good summer dish with a fine mixed salad on the side, some crusty bread and a strong red wine such as Rioja.


  • 1.5–1.75kg/3–4lb chicken, jointed
  • 4 tbsp olive oil
  • 55g/2oz butter
  • 16 button onions
  • 2 tsp sugar
  • 225g/8oz mushrooms, sliced
  • 2 cloves of garlic, crushed
  • 1 bouquet garni
  • 750g/lb tomatoes, skinned, de-seeded and chopped
  • 1 tbsp tomato purée
  • 3 tbsp chicken stock or water
  • 1 tsp wine vinegar
  • ¼ tsp oregano
  • 600ml/1 pint white wine
  • salt and freshly ground pepper
  • 12 black olives
  • 10 basil leaves, shredded


Sauté the chicken joints in the olive oil until nicely coloured, remove to a casserole. In a separate pan melt the butter, lightly glaze the button onions and add the sugar. Put the sliced mushrooms, button onions, crushed garlic and bouquet garni in the casserole. Mix the tomatoes, tomato purée, chicken stock or water, wine vinegar, wine and oregano. Bring to the boil and simmer for 10 minutes, stirring occasionally. Pour the mixture over the chicken in the casserole, add seasoning and cook in a preheated moderate oven at 190°C/375°F/Gas 5 for 50–60 minutes. Stir in the olives and sprinkle the shredded basil leaves over the chicken before serving.