Chicken Cacciatore with Mushroom, Olives and Pasta

Pat chicken dry with paper towel and cut thighs in half. Peel and mince garlic. Pick thyme leaves, discarding stems. Cut mushrooms into quarters. Peel and thinly slice onion. De-seed capsicum and slice into 5 mm strips. Slice carrot. Bring a large pot of salted water to a boil (for step 5).

Heat olive oil (enough to cover the base) in a deep sided pan over medium-high heat. Add chicken and cook for 2 minutes, flip and cook a further 2 minutes, until browned. Remove chicken and set aside on a plate.

Using the same pan, sauté onion and garlic over medium heat for 2 - 3 minutes, until onion has softened slightly. Add a little more olive oil, mushrooms, carrot and capsicums and cook a further 5 minutes. Add sauce base to deglaze, stirring to loosen any bits stuck to the pan and cook for a further minute.

Add diced tomatoes, thyme and return chicken to the pan, stirring well to coat the chicken. Reduce heat, cover and simmer for 10 - 12 minutes, until chicken is cooked through.

Tip! If you want to slow cook this recipe you can put everything in the slow cooker at this stage and cook for 6 hours on low or 4 on high.

While the chicken cooks; add the pasta to the boiling water and cook for 10-12 minutes or until al dente. Drain and toss with a little olive oil or butter.

Add olives to the chicken and season with salt and pepper to taste. Divide seasoned pasta between plates and top with chicken, sauce and broccolini. Enjoy!

Pat chicken dry with paper towel and cut thighs in half. Peel and mince garlic. Pick thyme leaves, discarding stems. Cut mushrooms into quarters. Peel and thinly slice onion. De-seed capsicum and slice into 5 mm strips. Slice carrot. Bring a large pot of salted water to a boil (for step 5).

Heat olive oil (enough to cover the base) in a deep sided pan over medium-high heat. Add chicken and cook for 2 minutes, flip and cook a further 2 minutes, until browned. Remove chicken and set aside on a plate.

Using the same pan, sauté onion and garlic over medium heat for 2 - 3 minutes, until onion has softened slightly. Add a little more olive oil, mushrooms, carrot and capsicums and cook a further 5 minutes. Add sauce base to deglaze, stirring to loosen any bits stuck to the pan and cook for a further minute.

Add diced tomatoes, thyme and return chicken to the pan, stirring well to coat the chicken. Reduce heat, cover and simmer for 10 - 12 minutes, until chicken is cooked through.

Tip! If you want to slow cook this recipe you can put everything in the slow cooker at this stage and cook for 6 hours on low or 4 on high.

While the chicken cooks; add the pasta to the boiling water and cook for 10-12 minutes or until al dente. Drain and toss with a little olive oil or butter.

Add olives to the chicken and season with salt and pepper to taste. Divide seasoned pasta between plates and top with chicken, sauce and broccolini. Enjoy!