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Tomatoey Chicken with Olives

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Serves 4

Slow cooked, fall-off-the-bone chicken in garlic tomato sauce with creamy olives and a splash of balsamic. Great on it’s own but if you feel you need a little extra, make some rice, pasta, or quinoa. I often serve it on steamed green vegetables.

Per serve: 1328kj (317cal); 12g total fat (2.4g saturated fat); 0.7g fibre


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You’ll need

800gms chicken breast on the bone, skin removed (if you can’t find bone in, buy 500gms breast meat)
1 tsp dried sage
1/2 tsp dried thyme
1 large onion, sliced
2 cloves garlic, minced
2 x 400gm cans tomatoes
1 1/2 – 2 cups chicken stock
1/2 tsp sugar
2 tsp balsamic vinegar
1 cup black olives in brine
Olive Oil spray
Salt & Pepper

Let’s go

Heat deep pan, spray with oil and brown chicken. Remove from pan and set aside. Add onions and garlic to the pan and sauté until tender. Add tomatoes, chicken stock, sage, thyme, sugar, balsamic vinegar and olives. Bring to the boil and simmer a couple of minutes. Check seasoning before returning chicken to the pan. Cover and simmer gently for 1½ hours. Serve with green veges, rice, potatoes, on its own – whatever you like.

*If you don’t have a pan that’s big enough, heat the oven to 150°c and bake in a casserole dish covered for 1½ hours.

Why it’s good for you
No fat added as the flavour is all in the slow cooking and the lovely ingredients. Gorgeous low fat casserole for those week nights where you just can’t be bothered – put it all in the pot and let it cook itself.
Per serve: 1328kj (317cal); 12g total fat (2.4g saturated fat); 0.7g fibre

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