4 chicken thighs
65 ml (¼ cup) cake flour
2 eggs, beaten
250 ml (1 cup) Hinds Southern Coating Original
oil for frying
1 onion, sliced
2 cloves garlic, crushed
1 red pepper, seeded and sliced
1 x 410 g can Rhodes Quality Tomato Italian Style
250 ml (1 cup) chicken stock
10 ml (2 tsp) capers
65 ml (¼ cup) fresh basil, chopped
salt and freshly cracked black pepper
MethodToss the chicken pieces in the flour and shake off any excess. Dip the chicken in the egg and then toss in the Hinds Southern Coating until evenly coated. Add little oil to a have bottom pan and bring to the heat. Fry the chicken pieces on both sides until golden and crispy. Set aside on paper towel to remove excess oil. In the same pan, fry the onion until softened. Add the garlic and the red pepper and fry for a few minutes more. Add the Rhodes Quality Tomato Italian Style and the chicken stock and bring the sauce to the boil. Return the chicken to the pan and simmer until the chicken is cooked through. Stir in the olives, capers and the basil and heat through. Season to taste and serve.
The chicken can be baked in an oven preheated to 180°C if preferred.