For 4 generous portions you need
20ml canola oil
1 medium onion coarsely chopped
1 red pepper, cut into approximately 2cm squares
1 yellow pepper, cut into approximately 2cm squares
2 cloves garlic
250ml mushrooms halves or quartered
1 can chopped tomatoes
250ml red wine
Italian Chilli & Herb mix
15ml thyme leaves
5ml chilli flakes
3ml dried oregano
Or 8ml Italian Chilli and herb mix
200ml black olives pitted
Salt and ground black pepper to taste
30ml coarsely chopped parsley
One portioned chicken, or 4 breasts and 4 thighs or 8 thighs or 4-6 skinless chicken breasts sliced into strips
To prepare
Heat the oil
*If you are using skin on chicken portions, fry these until the skin is golden
Add the onion and sauté for about 5 minutes
Add the peppers and sauté further until the onion is translucent
Add the mushrooms and fry for a further 4-5 minutes
Add the tomatoes, wine, thyme, chilli and oregano
*If you are using whole, bone in portions, layer them into the sauce
Allow the mixture to simmer for 15-20 minutes
*If you are using deboned sliced breasts, add these and simmer for 5-10 minutes
Taste and season with salt and pepper
Add the chopped parsley and olives
Serve with boiled potatoes, rice or pasta
