250 g cherry tomatoes, whole
½ cup green olives, pitted + ¼ cup of their brine
375 g SNP Home Base sauce (summer tomato and basil pasta sauce)
1 tbs capers, rinsed, drained
4 anchovy fillets, finely chopped
2 sprigs oregano leaves
Splash of red wine vinegar
4 chicken thigh cutlets, bone in, skin on
Extra virgin olive oil
Salt flakes, pepper
Zest of 1 lemon
¼ cup fregola (see note)

Preheat oven to 200C (180F). Throw in your tomatoes, olives, olive brine, SNP Home Base sauce, capers, anchovy, oregano, red wine. Mix. Nestle in your chicken thighs, squeeze over oil, season lightly with salt, then pepper and lemon zest. Into the oven for about 40 minutes. Scatter fregola in-between chicken, tuck it into the sauce to ensure its covered. Back into the oven for 12-15 minutes or until the pasta is plump and absorbed sauce. Leave to sit for 5 minutes. I like to serve with some lightly dressed leaves or greens and crusty bread.

Note: Feel free to leave out fregola but do give it the extra 10 minutes in oven.