4 free-range chicken thigh cutlets – bone-in and skin on
3 tbsp olive oil
1 brown onion, chopped
800g diced tomatoes – aim for low salt
3 garlic cloves, finely diced
1 red capsicum, sliced
8 mushrooms, sliced
1 can cannellini beans, rinsed and drained
1 carrot peeled, sliced
½ cup pitted green olives, halved
1 tsp dried oregano
1 tsp fresh rosemary, minced
1 cup red wine
1 tbsp flat-leaf parsley, chopped
½ cup couscous
1 cup boiling water
Season the skin of the chicken thigh skin with salt and pepper and heat 1 tablespoon of olive oil in a pan.
Sear the chicken for 3 minutes on each side so it turns golden in colour, set aside.
Add the remaining olive oil to the pan and add the onion, garlic and rosemary.
After 1 minute add the capsicum, carrot, mushrooms, and oregano and stir to combine.
After 5 minutes add the red wine, olives and cannellini beans.
Once the wine is reduced slightly after 4-5 minutes add the diced tomato.
Place the chicken back in the pan and allow it to simmer for 40 to 45 minutes (the chicken should be very tender and fall of the bone).
Serve on a bed of couscous with fresh parsley on top.