An easy, delicious family favourite.

Ingredients

4 free-range chicken thighs

1 tbsp plain flour

1 capsicum, roasted over heat, skin removed, then diced

2 whole ripe tomatoes, cut into wedges

120g Pukara Estate Olives

1 large zucchini, sliced

1 large red onion, cut into wedges

100mL Pukara Estate Premium Extra Virgin Olive Oil

80mL Pukara Estate Red Wine Liqueur Vinegar

Few sprigs fresh rosemary

200mL free-range chicken stock

Small handful chopped flat-leaf parsley

Method

Preheat oven to 160°C.

On a plate, place the flour and season well. Roll the chicken thighs in the flour until well coated.

Add a little of the Premium EVOO to a heavy pan over high heat. Pan-fry the chicken until crispy and golden but still uncooked in the centre. Set aside.

In a large roasting dish, place zucchini, onion, tomato, diced capsicum, and olives. Drizzle with Premium EVOO, toss to coat evenly, and season well. Place the chicken evenly over the vegetables, sprinkle with rosemary, and pour over warmed stock. Drizzle with liqueur vinegar and cover with foil. Bake for 20 minutes.

Uncover and bake for a further 5-10 minutes until the sauce has reduced and the chicken and vegetables are golden.

Sprinkle with chopped parsley and serve directly from the roasting dish.