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An Italian classic with a typical Em spin!   No messy bones to tackle but still packed with flavour this will surely become a midweek family favourite.  Laden with wine, oregano and tomatoes the tender thigh fillets literally melt in your mouth and leave you feeling……..fabulous!

Prep time:  25 minutes        Cooking time:   50  Minutes          $  Low Budget

Serves 4

Olive oil for frying

8 Chicken thigh fillets

1 tbs of dried oregano

3 cloves of garlic, sliced thinly

1 brown onion, halved and sliced

6 thyme sprigs, leaves removed and stalks discarded

1 tsp of dried chilli flakes (optional)

1 cup of dry white wine

1 cup of chicken stock

400gm can of diced tomatoes

1 punnet of grape tomatoes

1 tbs of tomato paste

1 tsp of sugar

16 pitted kalamata olives

1 cup of flat leaf parsley leaves

3 peels of lemon rind, white pith removed and very finely sliced

Sea salt and cracked black pepper

For the potatoes:

4 medium sized potatoes (Cream delight are great for mashing)

20gm of butter

1/2 cup of milk

2 tbs of grated parmesan cheese

Sea salt and cracked black pepper

Place the thigh fillets between 2 sheets of baking paper and bash them with a rolling pin to flatten them out evenly.  Season with salt and pepper and sprinkle over the oregano on both sides.  Heat a large frying pan and drizzle in a little olive oil.  Lightly fry the thigh fillets in batches on both sides until golden.  Remove from the pan and set aside.

In the same pan add a little more oil if necessary and fry the onion until translucent.  Add the garlic, chilli flakes and thyme leaves and fry for approximately 60 seconds or until aromatic.  Pour in the wine and scrape the base of the pan with a wooden spoon to remove all the ‘bits’ from the bottom.  Simmer until the wine is reduced by half before adding the stock, tin tomatoes, grape tomatoes, olives, tomato paste and sugar.  Stir well to combine and season with salt and pepper.  Add the chicken back to the pan and tuck it in nicely, spooning some of the sauce over the top.  Pop a lid on and reduce the heat to low for 30 minutes and until the chicken is cooked through and nice and tender.  Remove the lid and allow the sauce to reduce for 5-10 minutes.

Place the peeled and cut potatoes in a pot of salted water and bring to the boil.  Boil for approximately 15 minutes or until tender when pierced with a knife.  Drain the water and mash well until lump free and place back on the stove on a low heat.  Add the butter, milk and parmesan and season with salt and pepper.  Whip until smooth over the heat.  Set aside.

Place the parsley leaves and lemon rind on a cutting board and run your knife over it back and forth, in an up and down motion until it is nice and fine.

To serve, place a nice dollop of mash on each plate and make a little well in the centre.  Place two thigh fillets per person on top of the mash and divide the sauce (making sure to divvy up the olives evenly) over the top of the chicken.  Sprinkle over the gremolata and serve with steamed greens of your choice (I used beans) or a crisp green salad.