● 1 onion, finely diced
● 3 cloves garlic, finely chopped
● 2 tbsp olive oil
● 25g butter
● 1 zucchini, finely diced
● 1 green capsicum, finely diced
● 3 chicken thighs, skin on and bone in (450g)
● 1 heaped tbsp mustard
● 1L chicken stock
● 5g fresh basil leaves, shredded
● 100g dry farfalle
● 1 tsp salt
● ¼ tsp ground white pepper
Method
1. Heat oil and butter together in a large saucepan over medium heat. When melted, add onion and garlic and cook for 3 minutes until translucent. Add zucchini and capsicum and cook for 10 minutes, stirring occasionally, until vibrant and browning in places.
2. Add chicken and mustard, and stir to coat. Cook for 5 minutes until chicken is lightly browned. Add chicken stock and basil.
3. Cover with a lid and simmer for 45 minutes. Remove chicken and allow to cool. When cool enough to handle, remove meat from bones and shred with a fork. You can either finely chop the skin, or discard.
4. Add chicken back into the pot along with the farfalle, and simmer gently for 30 minutes. Remove from heat and stir though salt and pepper.
5. Ladle into bowl
