Ingredients

• 1 tablespoon extra virgin olive oil
• 1kg skinless chicken thigh cutlets
• 1 brown onion, chopped
• 1 carrot, finely chopped
• 2 celery stalks, sliced
• 200g cup mushrooms, sliced
• 1/4 cup fresh rosemary leaves, plus extra to serve
• 2 garlic cloves, crushed
• 1 cup red wine
• 700g bottle tomato passata
• 1 litre Massel salt reduced chicken style liquid stock
• 250g dried rigatoni pasta
• 1/2 cup pitted kalamata olives
• Fresh flat-leaf parsley leaves, chopped, to serve

Method

• Step 1 Heat oil in large heavy-based saucepan over high heat. Cook the chicken for 4 minutes each side or until browned. Transfer to a plate.
• Step 2 Reduce heat to medium. Add onion, carrot, celery, mushroom and rosemary to pan. Cook, stirring occasionally, for 5 minutes or until vegetables start to brown. Add garlic. Cook for 30 seconds or until fragrant. Add wine. Bring to a simmer. Simmer, uncovered, for 3 minutes or until reduced by half.
• Step 3 Add passata, stock and 2 cups water. Stir to combine. Bring to a simmer. Return chicken to pan. Cook, covered, for 45 minutes or until chicken is very tender. Using tongs, transfer chicken to a board.
• Step 4 Reduce heat to medium. Add pasta to pan. Cook, covered, for 15 minutes or until pasta is tender.
• Step 5 Meanwhile, remove and discard bones from chicken. Using 2 forks, shred meat. Return chicken to pan with olives. Cook for 2 minutes or until heated through. Serve stoup topped with parsley and extra rosemary.