Recipe courtesy of the DAA Victorian Engagement and Development Committee
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)
Nutrition Information (per serve)
|Energy||2720 kJ (650 calories)|
1. Coat chicken with gluten free flour, salt and pepper. Fry chicken in small amount of olive oil on high, turning for 3-4 minutes until golden. Remove from pan.
2. Next fry onion, garlic, carrot and capsicum in a fry pan for 3-4 minutes until soft. Re- add chicken and cover with passata and chicken stock.
3. Bring to boil and reduce heat to simmer for 30-40minutes until sauce has thickened and chicken is cooked. In the last 5 minutes of cooking stir though olives, bocconcini and basil.
4. Divide into four portions and serve with rice or quinoa.