| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4-6 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 414 |
| Fat | 28.9g |
| Saturates | 7.3g |
| Protein | 27.6g |
| Carbs | 10.2g |
| Sugars | 4.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the onion. Crush the garlic. Slice and deseed the capsicum.
Season the chicken with ½ teaspoon each of salt and pepper.
Heat the oil in a medium-sized pot or pan and brown the chicken on either side, for approx. 3 minutes, or until the skin becomes golden and crispy. Remove the chicken from the pan and set aside. Reserve the oil in the pan.
Add the onion to the same pan along with the whole mushrooms and sauté over a medium-high heat for 3 minutes. Add in the garlic, capsicum and chilli flakes and sauté for a further minute. Lower the heat and add in the stock, tinned tomatoes, tomato pesto, oregano, olives, capers (or caper berries) and remaining salt and pepper. Stir to combine.
Place the chicken in the sauce and simmer for approx. 30 minutes uncovered. Once the chicken is cooked through stir in the fresh parsley and basil.
Serve with crusty bread or creamy polenta.
