This can be served with some basmati rice or toasted bread. My yiayia always serves this with a fresh lettuce and green onion salad.
Prep time: 15 minutes
Cook time: 30 minutes
4 boneless, skinless chicken thighs
Olive oil, for cooking
1 brown onion, diced finely
2 garlic cloves, crushed
1 small red chilli, sliced thinly
4 large potatoes, peeled and quartered
500g string beans, topped and tailed
¼ cup flat-leaf parsley, finely chopped, plus extra parsley leaves to serve
2 cups (500ml) chicken stock
400g can crushed tomatoes
2 tablespoons tomato paste
Crumbled feta cheese, to serve
Trim excess fat from the chicken thighs. Heat a splash of olive oil in a large, deep saucepan over medium heat and cook the onion, garlic and chilli for 3–4 minutes or until softened. Add the chicken thighs and season with salt and freshly ground black pepper. Brown lightly for about 2–3 minutes.
Add the potato, beans and parsley and season again, then cook for another 2–3 minutes or until the vegetables begin to soften. Stir in the stock, crushed tomatoes and tomato paste. Cover and simmer for 20 minutes or until the chicken is cooked through. Serve the chicken and vegetables topped with crumbled Feta cheese and extra parsley.
Image and text from Good Food Made Simple by Leah Itsines, photography by Ben Dearnley.
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