Campbells Kitchen

Method

• Place chicken pieces into a ceramic or glass dish, add marinade ingredients. Coat well, cover and rest in fridge for at least 2hrs or overnight.
• Drain chicken from the marinade, (reserve all the marinade) and dry lightly with paper towel then toss chicken in flour.
• Heat oil in a heavy pan and brown chicken in two batches. Return the chicken to the pan and add garlic and onion.
• Add the reserved marinade till it just covers the chicken. (You may need to add some extra stock). Bring to a simmer. Cover and simmer gently for 40 min or until chicken is tender and cooked through.
• Whilst chicken is cooking make the spinach couscous. Bring stock to the boil then pour over couscous. Remove from heat. Add baby spinach leaves, stir well then cover and ;et stand for 5 minutes.  Fluff couscous with a fork before serving.
• Gently stir through the olives, capers and artichokes into the chicken mixture. Warm through for 5 minutes.  Remove the bay leaves and lemon before placing on top of Spinach Couscous.

Ingredients

Marinade
1 1/2 kg chicken pieces, on the bone
500ml Campbell's Real Stock-Salt Reduced Chicken
1/2 cup white wine
2 bay leaves
4 sprigs thyme leaves, leaves only stems removed
1 sprig rosemary leaves, leaves only stems removed
1 lemon, cut into quarters
Other Ingredients
1/3 cup plain flour seasoned with salt and pepper
3 tbsp olive oil
3 garlic cloves, chopped
1 large red onion, sliced
100g green olives, pitted, sliced in half 
2 tbsp capers
400g tinned artichokes, drained and halved
Spinach Couscous
375mls Campbell's Real Stock - Chicken
1 1/2 cups couscous
1 cup baby spinach leaves, trimmed