Preparation time 20 minutes
Cooking time 40-50 minutes
Serves 4
Ingredients Method Nutrition
4 chicken thighs trimmed (and skin removed)
¼ cup plain flour (use gluten-free plain flour for those with coeliac disease)
pinch of salt and pepper
1 tsp olive oil
1 carrot finely chopped
1 clove garlic finely chopped
1 onion sliced
1 red capsicum sliced
400ml tomato passata
¾ cup chicken stock
½ cup pitted olives
½ cup baby bocconcini
half a bunch of basil chopped
Serving suggestion (not included in nutrition analysis) — 2/3 cup rice or quinoa (cooked as per packet
instructions)
