Recipes+
Ingredients
Method
1.Heat half the oil in a large saucepan over moderately high heat. Cook chicken, turning, for 5 minutes or until browned. Transfer to a heatproof plate.
2.Add remaining oil to pan over moderate heat. Add onion and garlic; cook, stirring, for 3 minutes or until softened. Add wine; bring to the boil. Add stock, tomato, tomato paste and anchovies.
3.Return chicken to pan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes or until chicken is cooked. Stir in olives and basil. Top with extra basil. Serve with mash.
To freeze: Keep this in the freezer, in an airtight container, for up to 2 months. Thaw in the fridge overnight. Use chicken thigh fillets instead of cutlets. You can serve with short pasta or risoni instead of the mashed potato.
Note
