750g essential Waitrose potatoes, peeled and chopped into 4cm chunks
3 tbsp Waitrose green basil pesto
2 tbsp essential Waitrose olive oil
500g essential Waitrose British chicken thigh fillets, cut into chunks
1 essential Waitrose onion, chopped
1 garlic clove, finely chopped
1 red pepper, deseeded and chopped
680g jar passata with onion and garlic
60g sliced black olives in brine, drained
1 x ½ tsp caster sugar
1. Put the potatoes in a pan of water and bring to the boil. Cook for 15 minutes until tender. Drain, crush lightly, then stir in the pesto and 1 tbsp olive oil.
2. Meanwhile, heat the remaining oil in a large pan over a medium-high heat. Cook the chicken for 5 minutes, turning, until golden; transfer to a plate. Add the onion, garlic and red pepper to the pan and fry for 3 - 5 minutes to soften.
3. Return the chicken with any juices to the pan and add the passata and olives. Bring to the boil, turn down to a simmer, and cook, covered, for 10 minutes or until the chicken is cooked through. Stir in the sugar, season and serve with the pesto potatoes.