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Chicken saganaki

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You only need one pot to make this quick and easy Greek-inspired Chicken saganaki recipe. Simple, warming and delicious.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes

Ingredients

  • 1 tbs olive oil
  • 8 Coles RSPCA Approved Chicken Thigh Fillets, trimmed, halved
  • 1 brown onion, chopped
  • 3 garlic cloves, sliced
  • 150g cup mushrooms, halved
  • 2 zucchini, thickly sliced diagonally
  • 400g can crushed tomatoes
  • 1 cup (250ml) chicken stock
  • 1/2 cup (80g) pitted kalamata olives
  • 50g fetta, crumbled
  • Oregano leaves, to garnish
  • White sourdough bread, to serve

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Method

  1. Step 1

    Heat the oil in a large deep frying pan over medium-high heat. Cook chicken for 3 mins each side or until browned. Transfer to a plate.

  2. Step 2

    Add onion and garlic to the pan. Cook over medium-high heat, stirring, for 2 mins or until onion starts to brown. Add mushrooms and zucchini. Cook, stirring, for 2 mins or until starting to soften. Add tomato and stock. Season. Bring to a simmer. Return chicken to pan. Cover and cook for 15 mins or until chicken is cooked through. Sprinkle with olives, fetta and oregano. Serve with bread.

Chicken saganaki

Chicken saganaki
  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Ingredients
  • 1 tbs olive oil
  • 8 Coles RSPCA Approved Chicken Thigh Fillets, trimmed, halved
  • 1 brown onion, chopped
  • 3 garlic cloves, sliced
  • 150g cup mushrooms, halved
  • 2 zucchini, thickly sliced diagonally
  • 400g can crushed tomatoes
  • 1 cup (250ml) chicken stock
  • 1/2 cup (80g) pitted kalamata olives
  • 50g fetta, crumbled
  • Oregano leaves, to garnish
  • White sourdough bread, to serve
    Description

    You only need one pot to make this quick and easy Greek-inspired Chicken saganaki recipe. Simple, warming and delicious.

    Method

    1. Step 1

      Heat the oil in a large deep frying pan over medium-high heat. Cook chicken for 3 mins each side or until browned. Transfer to a plate.

    2. Step 2

      Add onion and garlic to the pan. Cook over medium-high heat, stirring, for 2 mins or until onion starts to brown. Add mushrooms and zucchini. Cook, stirring, for 2 mins or until starting to soften. Add tomato and stock. Season. Bring to a simmer. Return chicken to pan. Cover and cook for 15 mins or until chicken is cooked through. Sprinkle with olives, fetta and oregano. Serve with bread.