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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