Ingredients ( 4-6 servings)
1 tablespoon olive oil
8 chicken thigh fillets, trimmed, halved
1 brown onion, chopped
3 garlic cloves, sliced
150g cup mushrooms, halved
2 zucchini, thickly sliced diagonally
400g can crush tomatoes
1 cup (250ml) chicken stock
½ cup (80g) pitted Kalamata olives
50g fetta, crumbled
Oregano leaves, to garnish
Heat the oil in a large deep frying pan over medium-high heat. Cook chicken for 3 mins each side or until browned. Transfer to a plate.
Add onion and garlic to the pan. Cook over medium-high heat, stirring, for 2 mins or until onion starts to brown. Add mushrooms and zucchini. Cook, stirring, for 2 mins or until starting to soften. Add tomato and stock. Season. Bring to a simmer. Return chicken to pan. Cover and cook for 15 mins or until chicken is cooked through. Sprinkle with olives, fetta and oregano. Serve.