Pollo alla cacciatora

• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 1 tbsp sundried tomatoes, cut into thin strips
• 1 small chilli, seeded and finely chopped
• 1 clove garlic, finely chopped or grated
• 1 small eggplant, peeled and chopped into 1cm cubes
• 1 small zucchini, chopped into 1 cm cubes
• ½ celery stick, thinly sliced
• 1 handful of parsley, chopped
• 1 small green capsicum, chopped into 1 cm squares
• 4 chicken thigh cutlets, skin removed (coated in flour e lightly browned)
• 400g tin peeled & chopped tomatoes
• 500ml chicken stock
• 6-8 whole black olives
• Salt

1. Heat olive oil in a large saucepan.
2. Add onion, sundried tomatoes and chilli, and gently fry for 5 minutes.
3. Add all other vegetables including garlic. Stir and fry gently for 5 minutes.
4. Add peeled tomatoes and liquid stock.
5. Add chicken pieces and parsley.
6. Bring to the boil. Cover and allow to simmer for 1½ hours.
7. Season to taste.
8. Add olives during the last 10 minutes of cooking.
9. Serve over steamed rice or potato mash.