| Prep Time | 10 mintues |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
- 1.5 kg chicken thighs
- 800 grams canned diced tomato
- 140 grams tomato paste
- 220 grams pitted Kalamata olives
- 200 grams diced tomatoes
- 3 cloves garlic
- 1 large Onion
- 3 cubes stock optional
- 1 bunch fresh basil
- butter for cooking
Ingredients
|
Instructions
- Sautee garlic in butter in a fry pan.
- In a separate pot, add 50g butter and the diced onion. Sautee until the onion is translucent.
- In the fry pan, brown the chicken pieces in the butter and garlic and when done, transfer to the pot.
- Once all the chicken is browned, tip the garlic and butter used for cooking to the pot.
- Add the diced tomatoes, tomato puree, celery, stock cubes and olives to the pot. Allow to simmer for 20 minutes.
- Once the chicken is tender, add fresh basil and season with salt and pepper.
Recipe Notes
Serve with buttery potato and broccoli mash or cauliflower mash.
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