Jamie Oliver Trevor’s Chicken Recipe
Trevor’s Chicken is a slow-cooked, one-pan chicken dish made with bone-in chicken thighs simmered in a rich sauce of tomatoes, garlic, rosemary, olives, and red wine. The dish is hearty and deeply savory, thanks to the balance of herbs, acidity from the tomatoes, and umami from the olives. It’s the kind of meal that tastes like it’s been cooked with care—and it has.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4
- Category: Main Course
- Method: Braising
- Cuisine: British
Ingredients
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Chicken thighs – 6 bone-in, skin-on
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Garlic – 6 cloves, unpeeled and crushed
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Red onion – 1 large, finely sliced
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Fresh rosemary – 2 sprigs
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Olives – 100g (green or black, pitted)
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Canned chopped tomatoes – 400g
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Red wine – 150ml (about ⅔ cup)
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Olive oil – 2 tablespoons
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Salt and black pepper – to taste
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Fresh basil or parsley – for garnish
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Crusty bread or mash – for serving
Instructions
Step 1: Brown the Chicken
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Season the chicken thighs with salt and pepper.
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Heat olive oil in a large pan over medium-high heat.
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Sear chicken skin-side down for 5–6 minutes, until golden. Flip and cook 3 more minutes.
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Remove and set aside.
Step 2: Sauté Aromatics
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Add sliced red onion and crushed garlic cloves to the same pan.
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Cook gently for 5 minutes, scraping any browned bits from the pan.
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Add rosemary sprigs and stir for 1 more minute.
Step 3: Build the Sauce
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Pour in the red wine and let it bubble for 2–3 minutes to reduce slightly.
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Stir in chopped tomatoes and olives.
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Return the chicken to the pan, skin-side up, nestling into the sauce.
Step 4: Simmer and Cook
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Cover the pan and reduce the heat to low.
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Simmer for 35–40 minutes, until the chicken is tender and infused with flavor.
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Uncover for the last 10 minutes to let the sauce reduce and thicken.
Step 5: Finish and Serve
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Garnish with chopped basil or parsley.
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Serve hot with mashed potatoes, crusty bread, or simple buttered rice.