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A classic Italian dish of tender chicken and vegetables in a hearty sauce, you can make it on the stove or in the oven. Comfort food at its best!


8 or 9 Boneless Chicken Thighs depending on size
1 Medium Onion, chopped
2 Tbls Minced Garlic
Yellow Bell Pepper, chopped
Red Bell Pepper, chopped
2 Carrots sliced
400g/14.11oz Mushrooms, sliced
1/2 Cup Pitted Black Olives
1 Tsp Dried Thyme
1 Tsp Dried Oregano
150ml Red Wine
2 Tins 400g/14.11oz Crushed Tomatoes
2 Tbls Tomato Paste
200g/7oz Cherry tomatoes, halved
1/2 Tsp Red Pepper Flakes
2 Tbls each fresh chopped Parsley and Basil plus more to garnish
Salt/pepper to season


Season Chicken with salt and pepper.
Heat 2 tablespoons of olive oil in a pan and brown the chicken. Remove from skillet and set aside.
Add more oil to the pan and saute the onion about 3 to 4 minutes. Add in garlic and cook for about 30 seconds. Add the peppers, carrots, mushrooms and herbs. Cook for 5 minutes until they start to soften.
Pour in the wine and cook until reduced, about 2 minutes.
Add crushed tomatoes, tomato paste, cherry tomatoes and chilli flakes. Season with salt and pepper.
Transfer the sauce to a baking dish and place the chicken pieces in between, basting the tops with the sauce.
Cover with foil and bake in oven 190C/375F for 50 minutes. Uncover, baste the chicken with the sauce and add the olives. Cook for a further 20 minutes until the chicken is tender and the sauce has reduced.
Garnish with parsley and serve on a bed of mashed potatoes or spaghetti.
NOTE: Stovetop – Simmer covered stirring occasionally for 40 minutes or until chicken is tender. Add the olives, and simmer for a further 10 minutes.
Enjoy! ????

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