Chicken saganaki

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

Method:

1. 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.
2. Add onion and garlic to the pan. Cook over medium-high heat, stirring, for 2 mins or until onion starts to brown.
3. Add mushrooms and zucchini. Cook, stirring, for 2 mins or until starting to soften.
4. Add tomato and stock. Season. Bring to a simmer.
5. Return chicken to pan. Cover and cook for 15 mins or until chicken is cooked through.
6. Sprinkle with olives, fetta and oregano.
7. Serve.