Tangy Chicken Cacciatore
|Olive oil||2 Tablespoon|
|Chicken thigh cutlets||1⁄2 Kilogram (8 Pieces)|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||750 Gram, peeled, seeded and sliced (4 Medium)|
|Brown sugar||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Seeded black olives||30 Gram, sliced (1/4 Cup)|
|Shredded basil||2 Tablespoon|
Heat oil in large pan; cook chicken, in batches, until browned both sides and cooked through.
Drain on absorbent paper; cover to keep warm.
Add garlic to same pan; cook, stirring, until soft.
Add tomatoes, sugar, vinegar and olives; cook, stirring, until sugar dissolves.
Simmer, uncovered, about 5 minutes or until tomato sauce thickens.
Serve chicken topped with tomato sauce, sprinkled with basil.