Ingredients

• Ingredients 2 tbsp olive oil Seasoning 4 Meatless Farm Chicken Breasts cut into large chunks 2 large shallots finely chopped 1 carrot peeled and finely chopped 1 celery stick finely sliced 2 sprigs rosemary 2 bay leaves 4 garlic cloves finely chopped 1 red pepper sliced 150g pitted mixed olives 1 vegan chicken/veg stock cube 50ml balsamic vinegar 100ml boiling water 400g tinned chopped tomatoes To serve (optional) Large handful parsley roughly chopped Finely chopped sundried tomatoes Crusty vegan bread

Preparation

• Method 1. Heat your olive oil in a large, non-stick casserole pan over a medium heat. Whilst heating, season each of your Meatless Farm chicken breasts all over with a pinch of salt and pepper. 2. Once the oil is hot, add your seasoned Meatless Farm chicken breasts and cook for 3 mins on each side until golden (ensure that you move about to stop any sticking to the pan). 3. Remove your ”chicken” from the pan and set to one side. Using the same pan, now add your shallots, carrot, celery, rosemary and bay leaves and cook for a five mins, continuously stirring until softened. Add your garlic and cook for a further min until fragrant. 4. Add the peppers, olives, crumbled stock cube, balsamic and water and simmer over a medium-high heat for 5 mins until the liquid has halved. 5. Add the chopped tomatoes and simmer for a further 10 mins before adding your Meatless Farm chicken and cooking over a low-medium heat for a further 5 mins. 6. Leave in the pan, sprinkle with parsley and sundried tomatoes and place in the centre of the table with some torn, crusty bread for the ultimate, one-pot family warmer.