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    Slow baked chicken with black olives, tomato and oregano

    Dinner: Serves 4
    Prep time: 15 minutes 
    Cook time: 100 minutes


    • Olive oil spray, 1 spray(s)
    • Chicken thigh fillet, lean, raw, 800 g, trimmed of fat and halved
    • Olive oil, 1 tablespoon(s)
    • Onion, any type, 1 medium, finely chopped
    • Carrot, 2 medium carrot(s), chopped
    • Celery, 2 stalk(s), chopped
    • Dried oregano, 1 tablespoon(s), or Italian herbs
    • Mushrooms, 250 g, button, quatered
    • Garlic, 2 clove(s), finely chopped
    • Tomatoes, whole, canned in tomato juice, drained, 1 400g can(s), peeled
    • Black olives, drained, 80 g, 2/3 cup
    • Tomato paste, no added salt, 2 tablespoon(s), (puree)
    • Basil, 10 leave(s), (small handful), optional


    Preheat the oven to 170°C.

    Heat a large heavy-based saucepan over medium–high heat and spray with cooking oil. Working in batches, cook the chicken for 2–3 minutes until browned on all sides. Remove from the pan and set aside.

    Reduce the heat to medium and add the olive oil. When hot, add the onion, carrot, celery and dried herbs and cook, stirring occasionally, for 8–10 minutes until the vegetables are soft.

    Add the mushrooms and garlic and cook for 2 minutes. Add the tomatoes, olives and tomato paste, then season to taste with salt and pepper and stir to combine. Return the chicken to the pan.

    Bring to the boil, then cover and transfer to the oven for 1 hour.

    Remove the lid and cook for a further 15–20 minutes until the chicken is tender and the sauce has reduced. Scatter over the basil, if using.

    TIP: You can also cook this on the stovetop – just keep the heat as low as possible (use a simmer mat if you have one) so the chicken cooks very gently (the exact cooking time will vary depending on the heat setting: check after 1 hour and continue until the chicken is cooked through and tender).