45ml olive oil
8 chicken pieces
1 onion, cut into wedges
1 410g tin Italian chopped tomatoes
500g potatoes, peeled, boiled and quartered
30ml fresh flat-leaf parsley, chopped plus extra for serving
20ml fresh thyme, leaves only
250g button mushrooms, sliced
20 Kalamata olives
- Heat the oil in a casserole and brown the chicken, for about 10 minutes. Remove the chicken and keep warm.
- In the same pot, add the onions, and sauté until translucent. Add the tomatoes, water and cook covered for about 10 minutes.
- Return the chicken to the pot together with the potatoes and herbs. Simmer covered until the chicken is cooked through, for about 10 – 15 minutes.
- Add the mushrooms and olives and continue to cook until the mushrooms are cooked. Sprinkle with extra parsley and serve.
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