RECIPE: Philicity's delicious chicken dish with tomato, olives and herbs

RECIPE: Philicity's delicious chicken dish with tomato, olives, and herbs

Philicity Reeken shared her delicious chicken recipe with tomato, olives, garlic, herbs, and cream. 

Philicity Reeken
Supplied/ Philicity Reeken

Craving a delicious meal for the rainy weather in Johannesburg? Philicity Reeken from the Scenic Drive has got you covered. 

Philicity tried a brand new recipe for the very first time and we had to share it with you. 

WATCH: Scenic Drive listeners try Philicity Reeken's hot chilli sauce

This recipe is perfect for a lazy day at home, to impress your family-in-law, but also for those cloudy and rainy days in Johannesburg. 


  • 6 Chicken thighs with skin
  • 1 Big onion
  • 2 Diced carrots
  • 2 Diced celery stalks
  • Half a diced red pepper
  • A pinch of dried thyme
  • 2 Sticks of fresh rosemary
  • 2 Tablespoons of fresh origanum
  • 2 Big gloves of diced garlic 
  • Black pepper
  • Cream
  • White wine
  • 1 and a half tin of whole peeled tomatoes roughly chopped
  • 3/4 pack of olives and the other quarter chopped for on top later
  • Tablespoon of drained capers
  • Tomato paste
  • Worcestershire Sauce
  • Parsley
  • Oil 
  • Butter
  • 2 Teaspoons of brown sugar
  • Salt


Dry fry your salted chicken thighs in a hot pan till they are nice and golden and sealed. 

Take them out and put them on a plate.

Turn down your stove to medium heat and add your onions, celery, carrots, peppers, thyme, black pepper, and a pinch of salt.

When you see them browning ever so slightly, add in your tomato paste cook it out a little then add in your garlic and rosemary.

 Cook for about 4 minutes. Deglaze the pan with a little wine.

Add in your tinned tomato, your olives and capers, splash of Worcestershire, a little bit (2 cups) of water.

Place your chicken thighs back in skin side up and not totally submerged.

Put the lid on and cook for about 40 minutes with the lid on.

Take the lid off for the last ten minutes to help the sauce reduce.

If need be turn up the heat a little. 

Just before it starts to stick throw in a dash of cream and your chopped oregano. 

Cook for about 5 more minutes. 

When the dish is done garnish with extra chopped olives and parsley.

Eaten best with fluffy butter rice or fresh bread.

Tune in to the 'Scenic Drive with Rian', weekdays from 16:00-19:00. Stream the show live here or download our mobile app here.

Image: Supplied/ Philicity Reeken

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