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1 hour

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30 minutes

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50 minutes

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10 minutes

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20 minutes

Chicken and olive casserole

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

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.