Skinless chicken thigh
540 g, (Buy 600g), fat trimmed, cut into 3cm pieces
1 small, finely chopped
2 individual, finely chopped
2 clove(s), crushed
Wine, white, dry-style
80 ml, (1/3 cup)
Canned diced tomatoes
75 g, pitted Kalamata variety, halved
Fresh flat-leaf parsley
½ cup(s), chopped
- Heat half the oil in a large saucepan over medium-high heat. Cook the chicken, turning, for 5 minutes or until browned. Transfer to a plate.
- Heat the remaining oil in the same pan over medium heat. Cook the onion and celery, stirring, for 4 minutes or until softened. Add the garlic and cook, stirring, for 1 minute. Add the wine and bring to the boil.
- Return the chicken to the pan with the tomato paste, tomato and olive and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until the chicken is cooked through and the sauce thickens slightly. Stir in the parsley. Season with salt and pepper.