Ingredients

The following ingredients have 4 Servings
  • 1 kg (2.2 lb) chicken thighs - skinless and boneless (See Note 1)
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp extra virgin olive oil (See Note 2)
  • 1 large brown/yellow onion - finely chopped
  • 4 cloves garlic - finely chopped
  • 800 g (28 oz) crushed tin tomatoes
  • 250 ml (1 cup) chicken stock (See Note 3)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp dried chilli/red pepper flakes - or to taste
  • 2 large zucchini/courgette - cut into 1 cm slices (1/3″) wide (See Note 4)
  • 2 large red capsicum/bell pepper - cut into 3 cm (1”) squares
  • 1/2 cup Kalamata olives - pitted and halved
  • 2 tbsp flat-leaf parsley – roughly chopped
  • sea salt and freshly ground black pepper - to taste
  • 200 g (7 oz) feta cheese - crumbled on top
  • flat-leaf parsley - roughly chopped

Instruction

  • Preheat your oven to 180 degrees C (355 F).
  • Trim excess fat from the chicken thighs and cut them into roughly 3 cm (1-inch cubes).
  • Pat the chicken dry with paper towels. This will help to form a brown crust when seared. Season the chicken cubes with sea salt and freshly ground black pepper. 
  • Heat the olive oil, over high heat, in a large, heavy-based Dutch Oven or saucepan with a tight-fitting lid. The oil should not smoke. You will notice that the oil is hot and ready to use when it begins to shimmer.
  • Add half the chicken to the pan. Brown for several minutes on all sides. See Note 5.
  • Remove the chicken to a plate and set it aside. Repeat with the remaining chicken.
  • Turn the heat down to low. Add the onion and cook for about 2 minutes, stirring occasionally, then add the garlic and cook a further minute and stir again to ensure the garlic doesn’t burn.
  • Return the cooked chicken, including any juices, to the pan.Add the tomatoes, stock, dried oregano, basil and chilli flakes (if using). Stir well to de-glaze the pan and release the browned pieces into the sauce.
  • Bring to a simmer and add the zucchini and capsicum, stir well, cover and place in the preheated oven.
  • Cook for 30-40 minutes until the chicken and vegetables are cooked.
  • Remove from the oven, add the olives and chopped parsley. See Note 6.
  • Check that the seasoning is to your taste, adding additional salt, pepper or chilli flakes if necessary. If you are topping with feta, it will add saltiness.Turn into a serving dish or serve, family-style, at the table in the pan in which it was cooked.Add some extra chopped parsley and crumbled feta (if using) just before serving.