Image by Mark O'meara
Ingredients (6)
- 2 tbsp olive oil
- 6 (660g) chicken thigh fillets, trimmed, halved
- 2 small red onions, cut into thin wedges
- 400g jar tomato and basil pasta sauce
- 100g artichoke hearts, drained, quartered
- 1/2 cup pitted kalamata olives
Method
- Step 1 Heat half the oil in a large saucepan over medium-high heat. Add chicken. Cook for 3 to 4 minutes each side or until golden. Transfer to a plate.
- Step 2 Heat remaining oil in pan. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Return chicken to pan. Add pasta sauce, artichokes, olives and 1/4 cup cold water. Season with salt and pepper. Bring to the boil. Reduce heat to low. Cover.
- Step 3 Simmer, stirring, for 12 to 15 minutes or until chicken is cooked through. Serve.