Chicken cacciatore

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

Method:

1. 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.
2. Add onion and garlic to pan. Cook, stirring, for 5 minutes or until onion has softened.
3. Add tomato paste. Cook, stirring, for 1 minute.
4. Add stock. Cook for 2 to 3 minutes or until liquid has reduced by half.
5. 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.
6. Add olives and parsley. Season with salt and pepper. Cook, stirring, for 2 minutes or until heated through.
7. Serve with beans.