Ingredients

Method

• 3 T olive oil
• 1.1 kg free-range chicken thighs
• 2 T butter
• 1 onion, roughly chopped
• 6 cloves garlic, crushed
• 1 sprig thyme
• 3 bay leaves
• 2 t dried chilli flakes
• 2 t dried oregano
• 2 red peppers, roughly chopped
• 2 carrots, peeled and roughly chopped
• 4 black mushrooms 4, roughly chopped
• 70 g Woolworths pitted black olives
• 2 T tomato paste
• ½ cup red wine
• 2 x 400 g cans diced tomatoes
• 2 cups chicken stock
• sea salt and freshly ground black pepper, to taste
• 4 Roma tomatoes 4, halved

Method

Ingredients

1. Heat the olive oil in a large ovenproof pan, then pan-fry the chicken, skin-side down, until caramelised. Add the butter, melt and baste the chicken. Remove the chicken from the pan and set aside.

2. In the same pan, sweat the onion, garlic, thyme, bay leaves, chilli and oregano for 10 minutes. Add the peppers, carrots, mushrooms and olives and fry for 5 minutes.

3. Add the tomato paste, red wine, tomatoes and chicken stock and cook for 10 minutes. Season.

4. Return the chicken to the sauce, add the Roma tomatoes, cover and allow to roast in the oven at 180°C for 30 minutes.

Find more chicken recipes here.