- 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
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.