Cooking Level: ★★☆☆☆
1 stalk Organic celery
400g of Organic sebago potatoes
2pcs Organic carrots
4pcs of Lilydale chicken high or chicken drumstick
2tbsp Extra virgin, basil infused avocado Oil
2 cloves Garlic, peeled
300ml Pacific organic chicken broth
1 jar Jamie Oliver tomato & basil pasta sauce
1 jar Green olives, pitted
1 Bay leaf
1 tsp Fresh thyme leaves
1 tsp Fresh sage leaves
Fresh basil leaves
Salt & pepper to taste
Wash celery and dice
Peel the sebago potatoes and dice. Also peel the carrots and garlic and dice
Season the chicken thigh with salt and pepper
In a large pan, heat the avocado oil and brown the chicken thigh on all sides.
Add the vegetables, garlic and stir thoroughly
Add the tomato sauce and chicken broth, simmer on low heat for 1 hour. Stir frequently and add stock or water if necessary.
At the end add the olives, thyme and sage and let it simmer for another 5 min.
Sprinkle with fresh Basil leaves. Serve in a casserole on the table
SOUTH STREAM TIPS
If possible get the chicken thigh skin on. After browning the chicken you can also add some white wine and reduce. At the end you can add some aged balsamic vinegar for darker color and richer flavor. Serve with a glass of white wine and some fresh baked baguette and some nice olive oil. Also good with mashed potatoes.