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Ingredients
  • 1 tbsp extra virgin olive oil
  • 6 chicken thigh cutlets, skin on
  • 1 brown onion, thickly sliced
  • 1 red capsicum, coarsely chopped
  • 200g button mushrooms, halved
  • 2 tbsp tomato paste
  • 400g tomato passata
  • 2 chicken stock cubes, crumbled
  • 4 garlic cloves, crushed
  • 1 tbsp coarsely chopped fresh rosemary leaves
  • 2 tbsp coarsely chopped fresh oregano leaves, plus extra leaves to serve
  • 90g mixed olives
Note: Ingredients may have been altered from the original.
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