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Chicken cacciatore

15 minutes

Serves 4

1 teaspoon olive oil or spray olive oil
4 x 125g skinless chicken thigh fillets, fat trimmed
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 medium red capsicums, thinly sliced
8 pitted Kalamata olives, halved
1 x 400g can of no added salt diced tomato
1/4 cup white wine
1 teaspoon dried oregano
2 sprigs fresh rosemary
1 cup chopped mushrooms
1/2 cup reduced salt chicken stock
3/4 cup wholemeal couscous, uncooked

Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook chicken thigh for 1 minute each side, or until fillets are golden.
Add the onion, garlic and capsicum to the pan and stir fry for 1-2 minutes, or until just softened.
Add olives, diced tomatoes, white wine, dried oregano, rosemary, chicken stock and mushrooms.
Bring to the boil, then reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked right through.
Meanwhile, cook couscous according to packet instructions.
To serve, divide 1/2 cup cooked couscous between plates and spoon chicken mixture over the top.

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