Chicken Provençal

Ingredients

• 6 skinless, boneless chicken thighs
• Tin of canned tomatoes, or handful of halved cherry tomatoes
• 2 cloves garlic, finely sliced
• 1/2 Onion, chopped
• 1 Chicken stock cube
• 8 olives, chopped
• 1 tsp anchovy paste
• Olive oil
• Thyme and parsley, ideally fresh but dried if not available

Method

1. Halve the Chicken Thighs, sprinkle with thyme and briefly fry in a non stick pan to give each piece a little colour. When lightly browned, remove and set aside.
2. In the frying pan, add the sliced garlic, Onion and chopped olives and cook. Add remainder parsley. Strain the chopped tomatoes into the pan (here, halved cherry tomatoes used instead).
3. Add parsley and cook through. Serve with mashed potatoes and peas.