Galbani Ricotta Cacciatorre Chicken

Add flour, salt and pepper in a medium bowl. Add the chicken thighs and toss to coat. In a large pan, heat olive oil over a medium heat. Add the chicken thighs and cook until golden brown.

Once the chicken is cooked, remove from the heat and place on kitchen paper.

Add a small amount of olive oil to a pan, add the olives, anchovies and garlic. Cook over a medium heat. After a few minutes, add the tomato passata and basil.

Add the Galbani Ricotta and chicken thighs to the pan with tomato passata. Cook on a low heat for 30- 40 minutes. Stir occasionally.

Remove the pan from the heat. Season generously with salt and pepper. Top with basil and serve.