Ingredients
- 1 tbsp olive oil
- Black pepper, a few grinds.
- 500 g chicken breasts
- 1 red onion, chopped
- 1 green pepper, chopped
- 1 large carrot, chopped
- 150 g mushrooms, chopped
- 4 slices of prosciutto, fat removed
- 25 g garlic cloves, chopped
- 150 ml wine, red or white (use more stock if you don't want to use wine)
- 400 g chopped tomatoes
- 400 ml chicken stock
- 1 tbsp mixed herbs
- 40 g olives
Instructions
Heat olive oil in a big pan. Throw in chicken breasts, season with black pepper, and sear until they’ve got some nice colour. Then remove them—don’t worry, they’ll be back.
Add onion, green pepper, carrot, mushrooms, and prosciutto to the same pan. Fry for about five minutes. Your kitchen should start smelling amazing at this point.
Chuck in the garlic and fry for another 30 seconds. Just long enough to make your neighbours jealous.
Pour in the wine and let it simmer until it reduces by about a third. Or until you’re impatient.
Add chopped tomatoes, stock, and mixed herbs. Stir. Return the chicken to the pan, cover, and let it simmer for 15 minutes.
Take the lid off and let it simmer for another 10 minutes. We’re thickening things up now—patience is key.
Finally, add the olives and simmer for a final 5 minutes.
Serve with pasta, rice, or just a large spoon and no regrets.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Poultry
- Method: Hob
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 242
- Fat: 6g
- Carbohydrates: 11g
- Protein: 36g
