1 1/2 tablespoons |
olive oil |
4 |
small skinless chicken thighs |
1 |
skinless chicken breast |
|
sea salt |
1 |
large red capsicum, chopped |
1 |
onion, chopped |
3 |
garlic cloves, finely chopped |
185ml |
dry white wine |
240g |
tinned chopped tomatoes, with juice |
185ml |
reduced-salt chicken stock |
3 tablespoons |
drained capers |
1 teaspoon |
dried chilli flakes |
1 teaspoon |
dried oregano |
8 |
button mushrooms, quartered |
8 |
kalamata olives, with stones |
1 handful |
flat-leaf parsley, chopped |
1 handful |
basil, chopped |
|
freshly ground pepper |