What could be easier than a packet of this and a sprinkle of that to throw together this 4-ingredient Italian chicken? It cooks in the pan for less than 20 minutes and is fresh and full of flavour.
Ingredients
- 250g antipasto mix
- 6-8 chicken thigh fillets, trimmed
- 1 tbsp Italian herb blend
- 1/2 cup chicken stock or water
Method
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Step 1Drain antipasto mix over a bowl to separate out the oil. Reserve 1 tsp of the oil. Add the chicken thighs, Italian herb blend to oil and season well. Mix well to coat and refrigerate to marinate for at least 30 minutes, or overnight.
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Step 2Heat reserved oil in a non-stick frypan and brown both sides of chicken pieces in batches. Return all chicken to the pan and pour over stock. Bring to the boil, cover with a lid, reduce heat and simmer for 12 minutes. Remove lid and scatter reserved drained antipasto to the chicken. Continue cooking for a further 3-4 minutes until chicken is cooked through.
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Step 3Serve with a big green salad and some crusty bread.
Recipe Notes
Notes:
- I used two tubs of antipasto mix from the deli fridge at my supermarket. You can sometimes find it in a jar near the olives and pickles. Ensure you have a good mix of roast capsicum, sun-dried tomatoes and olives.
- Most antipasto will have some garlic in the mix. Add 1-2 crushed cloves of garlic to the marinade if you want an extra kick.
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