- 3 tbsp olive oil
- 1 kg chicken thighs (or any chicken pieces)
- 1 large onion, chopped
- 2 celery sticks, chopped
- 2 carrots, peeled, chopped
- 150g bacon, diced
- 3 garlic cloves, crushed
- 2 cups mushrooms, sliced
- 800g can diced tomatoes
- ½ tsp brown sugar
- 1 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, chopped
- 1 bay leaf
- 3 cups chicken stock
- 1 cup pitted kalamata olives
Heat the oil in a large camp oven over medium-high heat. Add the chicken pieces and cook until browned all over. Transfer to a plate and set aside. Add the onion, celery, carrot and bacon to the pan and cook over low heat for 5 minutes until the onion softens. Add the garlic and mushrooms and cook for a further minute.
Return chicken pieces to the pan, add the stock and allow to simmer for a couple of minutes.
Add the tomatoes, sugar, vinegar and herbs. Bring to the boil, then reduce heat to low and cook, covered, for 20 minutes. Add the olives and cook for a further 10 minutes.
Add a little flour if required to thicken the mixture a little.
Serve garnished with the parsley.