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Ingredients
  • 1 tbsp extra virgin olive oil
  • ½ brown onion, chopped
  • 6 skinless chicken thigh cutlets
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, finely chopped
  • 350g btl Mutti Tomato Passata
  • ¼ cup salt reduced chicken liquid stock
  • ½ tsp dried oregano
  • 1 tsp caster sugar
  • 250g cup mushrooms, sliced
  • ⅓ cup pitted kalamata olives
  • 100g green beans, steamed
  • Crusty bread, to serve
Note: Ingredients may have been altered from the original.
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