- 2 tbsp of Cobram Estate Garlic & Chilli Infused Extra Virgin Olive Oil
- 4 skinless chicken thighs
- Sea salt and black pepper
- 1 carrot, finely diced
- 2 tsp of rosemary, finely chopped
- 1 red capsicum, chopped into small bite-sized pieces
- 100g pitted green olives, halved
- 250ml of vegetable stock
- 400g of tinned tomatoes
- 1 tbsp of parsley, for garnish
- Polenta, to serve (note: ½ cup cooked polenta per serve)
Method:
- Heat 1 tablespoon of Cobram Estate Garlic & Chilli Infused Extra Virgin Olive Oil in a large pan over medium heat. Season the chicken with salt and pepper and place in the pan. Cook for 5 minutes, or until browned all over, then transfer to a plate.
- Return the pan to medium heat and add the remaining tablespoon of Cobram Estate Garlic & Chilli Infused Extra Virgin Olive Oil, along with the diced carrots and capsicum. Cook for 3-4 minutes, or until slightly softened.
- Add the olives, rosemary, tinned tomatoes and stock. Season with a pinch of salt and black pepper and cook for another 5 minutes.
- Next, return the chicken to the pan. Cover and bring to a simmer for 20 minutes, or until the chicken is cooked through.
- Garnish with chopped parsley and enjoy as is, or with a side of polenta.
