Ingredients (4 servings)
1 tablespoon olive oil
4 chicken thigh cutlets, skin removed, trimmed
4 chicken legs
1 medium brown onion, finely chopped
1 garlic clove, crushed
2 tablespoons tomato paste
1/2 cup Chicken stock
400g can diced tomatoes
1 teaspoon caster sugar
1/2 cup pitted black olives, halved
1/3 cup finely chopped fresh flat-leaf parsley leaves
steamed green beans, to serve
Heat oil in a large, deep, frying pan over medium-high heat. Cook chicken, in batches, for 5 to 7 minutes or until browned. Transfer to a plate.
Add onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened. Add tomato paste. Cook, stirring, for 1 minute. Add stock. Cook for 2 to 3 minutes or until liquid has reduced by half.
Add tomato, sugar and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 35 to 40 minutes or until chicken is cooked through.
Add olives and parsley. Season with salt and pepper. Cook, stirring, for 2 minutes or until heated through. Serve with beans.