Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
Estimated cost per serve is 5.44 dollar
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1/4 cup small basil leaves
- 1 brown onion (cut into thin wedges)
- 8 skinless chicken thigh cutlets
- 1tablespoons extra virgin olive oil
- 1/4teaspoons dried chilli flakes
- 400grams cherry tomatoes in juice
- 1 cup chicken stock
- 230grams pitted Sicilian olives (drained)
- 4 garlic cloves (crushed)
- 100grams prosciutto (chopped)
- crusty bread (to serve)
Method
Step 1 of 3
Heat oil in a large, heavy-based saucepan over high heat. Cook chicken, turning, for 10 minutes or until browned all over. Transfer to a large plate.
Step 2 of 3
Return pan to medium-high heat, then cook onion and prosciutto, stirring, for 5 minutes or until onion is softened. Add garlic and chilli, then cook, stirring, for 1 minute or until fragrant. Add tomatoes, stock and olives, and bring to the boil.
Step 3 of 3
Return chicken to pan. Reduce heat to low and simmer, uncovered, for 30 minutes or until chicken is cooked through and sauce has thickened. Season. Scatter over basil and serve with bread.
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