2 tbsp olive oil
8 small chicken breast fillets, trimmed
1 brown onion, finely chopped
2 cloves garlic, crushed
3 anchovy fillets, drained, finely chopped
200 g button mushrooms, trimmed
1 green capsicum, deseeded, thickly sliced
1 small carrot, peeled, diced
1 tsp dried oregano
½ cup chicken stock
2 cups tomato passata
1 cup pitted kalamata olives
2 tbsp balsamic vinegar
Sea-salt flakes and freshly ground black pepper, to season
¼ cup roughly chopped flat-leaf parsley
- Heat 1 tsp of the oil in a large, deep frying pan over a high heat. Cook ½ the chicken for 2 minutes each side or until golden. Transfer to a plate. Repeat with 1 tsp more of the oil and remaining chicken. Remove from pan and set aside.
- Reduce heat to medium. Add remaining oil with onion, garlic and anchovies, and cook, stirring occasionally, for 5 minutes or until onion is softened and anchovies are dissolved. Increase heat to high, add mushrooms, capsicum and carrot, and cook for 2-3 minutes or until softened.
- Add oregano, stock and passata, and bring to the boil. Return chicken to pan, poking it into sauce. Reduce heat to medium-low and cook, covered, turning occasionally, for 15-20 minutes or until chicken is cooked through and sauce is slightly thickened. Add olives and vinegar, and cook for 1-2 minutes. Season with salt and pepper.
- Scatter over parsley and serve.