Chicken, olive and rosemary hotpot

Chicken, olive and rosemary hotpot

Ingredients (4 servings)

¼ cup plain flour

4 small chicken breast fillets, skin removed

1 tablespoon olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

1 cup Chicken stock

400g can chopped tomatoes

½ cup pitted olives

2 tablespoons rosemary leaves, roughly chopped


Preheat oven to 170°C. Place flour, and salt and pepper onto a plate. Lightly coat chicken in seasoned flour.

Heat oil in a non-stick frying pan over medium-high heat. Cook chicken for 1 minute each side or until golden. Remove to an ovenproof casserole dish.

Add onion and garlic to frying pan. Cook, stirring often, for 3 to 5 minutes or until soft. Add chicken stock. Simmer for 3 minutes or until reduced by half. Add tomatoes, olives and rosemary. Stir to combine. Season with salt and pepper. Pour over chicken.

Cover. Bake for 20 to 25 minutes or until chicken is just cooked through. Slice chicken. Place onto plates. Spoon over sauce.

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