Chicken Cacciatore with Peppers & Olives

• 200 g skinless chicken thighs
• 0.5 red peppers, sliced
• 100 g chopped tomatoes
• 20 g black olives, pitted
• 0.3 onion, sliced
• 2.5 g fresh basil

Directions

1. 1Brown the seasoned chicken thighs in a wide pan over medium-high heat for 6 minutes, turning once, then set aside.
2. 2Soften the onion and peppers in the same pan for 8 minutes over medium heat.
3. 3Return the chicken, add the tomatoes and olives, cover and simmer gently for 25 minutes, until the chicken reaches 75°C and the sauce has thickened.
4. 4Tear the basil over the pan just before serving.