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How to make Speedy chicken cacciatore

Yield = 4
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 1 tablespoon olive oil
  • 6 chicken thigh fillets, trimmed, halved
  • 1 medium brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 cup dry white wine
  • 400g can diced tomatoes with roasted capsicum
  • 1 teaspoon caster sugar
  • 1/2 cup Massel chicken style liquid stock
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • 1/3 cup pitted black olives, halved
  • Couscous, to serve
  • Steamed broccolini, to serve

Method

  • Step 1 Heat oil in a large, deep, frying pan over medium-high heat. Cook chicken, for 5 minutes or until browned. Transfer to a plate.
  • Step 2 Add onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add wine. Cook for 2 to 3 minutes or until reduced by half. Add tomato, sugar and stock. Bring to the boil.
  • Step 3 Return chicken to pan. Reduce heat to medium-low. Simmer, partially covered, for 20 to 25 minutes or until chicken is cooked.
  • Step 4 Add parsley and olives. Season with salt and pepper. Cook, stirring, for 2 minutes or until heated through. Divide couscous between plates. Spoon over chicken mixture and serve with broccolini.