James Martin’s Rustic Tomato, Bread and Basil Soup is delicious,
so it’s not often we have left-overs, BUT…
…last night we made tons of James Martin’s soup (click for recipe), so I had to think of something to do with the leftovers.
I decided to blitz the soup in a blender, add olives and capers and use it as a base sauce for a chicken dish.
Thus, Chicken with a James Martin Rustic Tomato Soup, Olive and Caper sauce was born!
- James Martin’s rustic tomato, bread and basil soup, blitzed in a blender – enough to form a base in a deep sauté pan
- Pitted black olives (a good handful or two, depending on how much you like olives!)
- 2-3 teaspoons of baby capers (from a jar, kept in water, vinegar and salt)
- Chicken legs, skin left on, seasoned with fine sea salt
I’ve not written down prescriptive quantities – let your taste buds and appetite guide you.
Place the blitzed soup, olives and capers into a deep sauté pan and bring to a gentle boil.
Add the seasoned chicken legs and ensure they are covered in sauce, place a lid over the pan and turn down the heat. Simmer gently for approx. 45 minutes until the chicken is cooked through and starting to loosen off the bone.
Serve with mashed potatoes or polenta. We had this with sautéed potatoes with chorizo tonight: