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Chicken with Olives & Tomatoes

Chicken with Olives & Tomatoes

Chicken with Olives & Tomatoes

Serves 6

3 Tbsp extra virgin olive oil  (EVO)
12 Mahy Farms boneless chicken thighs
3 cloves garlic, finely chopped
1 large onion, finely chopped
150g Pedrazzoli whole pancetta stagionata , diced
¼ cup red wine
530g jar Sabato cherry tomatoes
185g jar Salvagno pitted olives in oil , drained
Dash Giusti balsamic vinegar
Sea salt and freshly ground black pepper
Bunch fresh herbs


Preheat the oven to 200°C.

Heat the EVO in a large frying pan over high heat and brown the chicken all over. Place the thighs side by side in a roasting dish. Pour in most of the fat from the frying pan and place the pan back on moderate heat.

Add the garlic, onion and pancetta to the pan. Fry gently for 10 minutes until the onion is lightly browned. Add the wine and let it bubble then add the tomatoes and olives. Mix well and simmer for a few minutes. Add in a dash of your favourite Giusti balsamic vinegar. Taste and season.

Pour the tomato mix evenly over the chicken thighs and place in the oven for 15-20 minutes until the chicken is cooked. Remove from the oven and serve with pasta ,farro or polenta

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Sabato


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