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5 Ingredient Mediterranean Braised Chicken

(Serves: Prep Time: 10min - Cook Time: 1hr10min - Serves: 4)

  • 375ml (1 1/2 cups) Massel Chicken-Style Liquid Stock
  • 270g jar sun-dried tomatoes in oil
  • 4 (1kg) chicken thigh cutlets (with skin)
  • 1 large red onion, cut into wedges
  • 120g (3/4 cup) pitted Kalamata olives, drained
  • Crusty ciabatta bread, to serve

1. Preheat oven to 180C/160C fan-forced.

2. Heat 1 tbs of the sun-dried tomato oil in a large flameproof casserole dish over medium-high heat. Cook chicken for 5 minutes on each side or until browned. Transfer to a plate.

3. Add onion to dish and cook for 5 minutes or until golden and starting to soften. Return chicken to dish. Add stock and season with pepper. Bring to the boil. Carefully transfer dish to oven. Bake for 30 minutes.

4. Drain tomatoes from remaining oil. Add tomatoes and olives around chicken. Bake for a further 30 minutes or until chicken is browned and cooked through. Serve with crusty bread.

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