You’ll Need
For the Chicken
700g boneless chicken thigh fillets
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp dried rosemary
For the Olive Pots
1 small onion, thinly sliced
3 garlic cloves, thinly sliced
120ml chicken stock
2 tbsp white wine vinegar
1 tbsp tomato puree
100g mixed green and black olives
1 bay leaf
½ tsp chilli flakes
To Finish
Fresh rosemary
Chopped parsley
Optional but Dangerous
Warm focaccia
Extra olives
A glass of dry white wine
Method
Preheat your air fryer to 200°C.
Toss the chicken with the olive oil, salt, black pepper and dried rosemary.
Arrange in a single layer and air fry for 10 minutes, turning once, until well browned.
Combine the onion, garlic, stock, vinegar, tomato puree, olives, bay leaf and chilli in a heatproof dish.
Air fry the sauce at 190°C for 7 minutes, stirring halfway.
Nestle the browned chicken into the sauce and turn each piece to coat.
Continue air frying for 8-10 minutes until the sauce has reduced around the chicken.
Check the thickest chicken piece reaches 75°C.
Discard the bay leaf and rest the dish for 3 minutes.
Finish with fresh rosemary and parsley, then serve with plenty of bread.