Recipes

Tuscan Chicken with Bocconcini

Details

6 serves
40 minutes

Notes

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

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Ingredients

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

Preparation

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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