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Chicken and olive casserole

By Abigail Donnelly
Full StarFull StarFull StarFull StarFull Star
4
Easy
10 minutes
20 minutes

Ingredients

  • 200 g rosmarino pasta
  • 2 T olive oil
  • 400 g free-range chicken thighs
  • 100 green olives
  • 100 g sundried tomatoes
  • 1 x 400 g can of butter beans
  • 6 sprigs of fresh thyme (or 2 T dried)
  • 1 lemon, juiced and zested
  • 250 ml chicken stock

Method

Preheat the oven to 180ºC.

Boil the rosmarino in salted, boiling water until al dente.

Heat the olive oil in a large pan and fry the chicken thighs, skin-side down, until golden brown. Transfer to an ovenproof dish.

Add the olives, sundried tomatoes, butter beans, thyme, lemon juice and zest and stock.

Braise uncovered for 15 - 20 minutes in the oven.

Serve with the rosmarino, which is available from selected Woolworths stores.