-Ingredients-

• 6-8 Chicken thigh fillets
• 1 cup White wine *see side not*
• 2 cans Tinned tomatoes (crushed)
• 2 tbsp Tomato paste
• Large handful of Shallots (brown onion as substitute) cut into chunks
• Handful of Olives (pitted Kalamata)
• Few slivers of Anchovies (optional)
• tbsp Minced Garlic
• Bunch fresh Coriander and Parsley
• 6-8 Slices Prosciutto
• Salt & Pepper
• Olive Oil

Serves 4-6 depending on hunger rating and how many prepubescent teenagers in your house

-Method-

1. Fry off and brown chicken thighs in oil on medium/high heat.  Use the Pot/Pan/Casserole dish you intend to cook the whole dish in.  Do so in batches until all chicken used.  Place to the side to be used later *do not cook through*
   

   
2. In the same pan, discard excess oil and add a splash more.  Fry off shallots and garlic in a large fry pan with oil.  Add white wine, bring to boil and simmer for a few minutes until slightly reduced. Add anchovies until melted through
   

   
3. Add tinned tomatoes and tomato paste and simmer for a few more minutes
4. Add olives and half coriander and parsley – turn off heat and season to taste
   

   
5. Place browned chicken thighs into your pot/casserole dish.  Try to submerge all of the chicken in the sauce
6. Cook for further 30 minutes over low heat with lid on
7. Fry prosciutto in a pan with no oil – cut into chunks
   

   
8. Remove chicken from heat and if the sauce is still too runny – remove chicken from sauce and reduce on a medium heat
9. Serve together with coriander and prosciutto on a bed of rice, pasta, risoni, Cauliflower Rice or quinoa.
10. Eat this motherfucker!
    

    with rice

    

    with cauliflower rice

*side note*

Can replace the White Wine with 1 cup Chicken Stock and a few splashes of white vinegar