Spanish chicken

Ingredients (serves 4)

• 2 tablespoons olive oil
• 6 (660g) chicken thigh fillets, trimmed, halved
• 2 small red onions, cut into thin wedges
• 400g jar tomato and basil pasta sauce
• 100g artichoke hearts, drained, quartered
• 1/2 cup pitted kalamata olives

Method

1. Heat half the oil in a large saucepan over medium-high heat. Add chicken. Cook for 3 to 4 minutes each side or until golden. Transfer to a plate.
2. Heat remaining oil in pan. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Return chicken to pan. Add pasta sauce, artichokes, olives and 1/4 cup cold water. Season with salt and pepper. Bring to the boil. Reduce heat to low. Cover.
3. Simmer, stirring, for 12 to 15 minutes or until chicken is cooked through. Serve.