Chicken with tomato, basil, capers and olives

At some point the last week I saw a headline somewhere for a recipe including chicken, tomatoes and capers. I didn't read the recipe as it was behind a paywall but I immediately thought of a couple of my recent recipes inspired by Mediterranean cooking in Sicily, Calabria (and Greece). Magna Graecia indeed! 

This time the recipe uses a mixture of large and small green and black olives which I bought locally, as well as chicken thighs which I think give better flavour than breasts for such dishes. I enjoyed the final product with some gnocchi and Parmesan. 

Ingredients

Olive oil

2 spring onions

4 cloves garlic crushed

900 gr chicken thighs

1 can (400 gr) diced tomatoes

2 heaped tbs mixed olives

3 tsp capers

3-4 tbs chopped fresh basil

Water as needed 

Mode

Heat the oil in a pan large enough to simmer all the ingredients

Chop the chicken

Chop the spring onion

Crush the garlic

Lightly fry the garlic, and spring onion

Add the chicken 

Stir fry until chicken sealed 

Add the tomatoes,  capers and olives and stir to combine

Chop basil and add it and stir to combine

Turn down heat and simmer. 

While cooking add water as needed for consistency

Simmer until everything tender and the sauce reduced