Chicken Cacciatore with Olive Salsa



SERVES 6 PREP 15 minutes COOK 1 hour 30 minutes COST $3.45 a serve

¼ cup plain flour
8 (1.5kg) small chicken thigh cutlets
2 tablespoons vegetable or olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons sweet paprika
2 x 400g cans diced tomatoes
1 large chicken stock cube
½ cup risoni pasta
250g button mushrooms, quartered
2 tablespoons chopped rosemary
¼ cup pitted green olives, sliced
¼ cup pitted kalamata olives, sliced
1 tablespoon finely grated lemon zest
100g fetta, chopped

1 Sprinkleflour over chicken; turn to coat.  Heat oil in a large, deep heavy-based  frying pan over moderately high heat. Cook chicken, in batches, for 4 minutes or until  browned. Transfer to a heatproof plate.
2 Add onion to pan; cook and stir for  2 minutes or until soft. Add garlic and  paprika; cook and stir for 30 seconds or until  fragrant. Add tomatoes, crumbled stock cube  and 3 cups water. Bring to the boil. Reduce  heat; simmer, uncovered, for 5 minutes.  Return chicken topan; simmer, covered, for  1 hour. Add pasta and mushroom; simmer,  covered, for 15 minutes or until pasta is  tender. Stir in half the rosemary. Season.
3 Combine remaining rosemary, olives,  zest and fetta in a bowl. Serve chicken  with olive salsa

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