In this lovely Mediterranean-style dish, I like to use chicken thighs
which have a firm texture and strong flavour. Serve with a green salad.
2 cups cooked penne pasta
1 tbsp olive oil
3 deboned chicken
thighs, each cut into 4 pieces
1/2 small brown onion, chopped
cup dry white wine
1 tsp chicken stock powder, optional
Italian-style tomato sauce
Salt and freshly ground black pepper
About 60g feta cheese, cubed
2 tbsp chopped
1/2 clove garlic, finely chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil in a wok or medium, non-stick frypan and brown the chicken
pieces for 6-8 minutes. Transfer the chicken (without the fat) to a
plate and cover with foil.
Add the onion to the wok and stir-fry
on medium heat without browning for about 3 minutes. Add the wine and
stock, stir briefly then bring to the boil. Add the tomato, bring back
to the boil and season with salt and pepper. Simmer for 2 minutes then
add the cooked penne.
Return the chicken to pan with the olives,
parsley and garlic and reheat gently for a few minutes. Scatter the
fetta cubes on top and serve.