|2 Tbsp||Olive oil|
|4 stalks||Celery, chopped|
|2 cloves||Garlic, chopped|
|8||Chicken thighs, boneless and skinless, trimmed of excess fat (Main)|
|½ tsp||Dried chilli flakes|
|400 g||Tomatoes, crushed|
|1 Tbsp||Rosemary, fresh, chopped|
|1 to taste||Salt & freshly ground pepper|
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- Heat oil in a large casserole dish. Add the onion and celery and cook for 10 minutes over a medium heat until softened but not coloured. Add garlic and chilli flakes and cook for one minute more.
- Arrange the chicken, bay leaf and thyme amongst the sauteed vegetables then pour tomatoes over chicken and veges.
- Simmer gently for 30 minutes or until chicken is cooked. Add rosemary just before serving and adjust seasoning with salt and pepper.