INGREDIENTS
8
each) chicken thigh cutlets, small skin on
1/2 cup
Massel chicken style liquid stock
1 tbsp
Basil, fresh leaves
250 g
Cherry truss tomatoes
2 tbsp
Flat-leaf parsley, fresh leaves
4
Garlic cloves
2
Lemons, medium
300 g
Rascal potatoes, red
1
Red onion, medium wedges
1/3 cup
Kalamata olives, pitted
1
Medium red capsicum, cut into strips