Tuscan Chicken with Bocconcini


6 serves
40 minutes


A rich and rustic Italian meal that will warm the family on a cold weeknight. This is comfort food at its finest!




220g Cherry Bocconcini
1 tbsp olive oil
6 chicken thigh fillets, bone in, skin on
1 brown onion (diced)
3 cloves garlic (crushed)
1 punnet cherry tomatoes
700g passata
1 cup pitted kalamata olives
2 tbsp fresh oregano (chopped), reserve leaves for garnish
3 tbsp basil pesto


1 Heat half the oil in a large frying pan over high heat. Season the chicken and cook for 3-5 minutes each side or until golden brown. Set aside.
2 Heat remaining oil in the pan. Add the onion and garlic. Cook for 1 minute or until onion softens. Halve the cherry tomatoes and add them to the pan along with the passata and simmer.
3 Return the chicken to the pan along with the olives and chopped oregano. Reduce heat to medium-high and cook for 15-20 minutes or until the chicken is cooked through and sauce thickens slightly.
4 Add the bocconcini for the last few minutes. Serve drizzled with pesto and a sprinkle of fresh oregano leaves.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!