2 chicken lovely leg, skinless & trimmed
100g small button mushrooms, thickly sliced
1 small brown onion, finely chopped
1 slice prosciutto, chopped coarsely
1 clove garlic, crushed
2 well-drained anchovy fillets, coarsely chopped
¼ cup dry white wine
1 cup passata/canned crushed tomato
½ cup black olives, seeded
1 tablespoon baby capers, rinsed & drained
1 ½ tablespoons fresh oregano leaves
Olive oil spray
Heat a large non-stick saucepan over medium heat. Cook chicken, turning until browned all over. Add mushrooms, onion, prosciutto, garlic & anchovies to the pan & cook stirring occasionally, for about 5 minutes or until onion has softened. Add wine & bring to the boil. Reduce the heat, stir in sauce & simmer covered turning the chicken occasionally. Simmer for about 25 minutes or until chicken is cooked through. Add olives, capers & half the oregano to the chicken & simmer uncovered for a further 5 minutes. Season to taste. Place chicken on the plate, sprinkle with remaining oregano & serve with green salad or steamed vegetables.
ON THE TABLE IN: 50 minutes
NUMBER OF SERVINGS: 2
CALORIES PER SERVING: 300
Serve over 85g cooked pasta - approx 400 calories.
Serve with Green Salad or Steamed Vegetables.