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