Ingredients
• 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
• 200g button mushrooms, trimmed
• 1 green capsicum, deseeded, thickly sliced
• 1 small carrot, peeled, diced
• 1 tsp dried oregano
• 1/2 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
• 1/4 cup roughly chopped flat-leaf parsley
Method
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Heat 1 tsp of the oil in a large, deep frying pan over a high heat. Cook 1/2 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.
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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.
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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.
