One-pot chicken with olives and pappardelle

Season both sides of the chicken thighs lightly with salt and black pepper.

Heat a pot over medium-high, add olive oil and the chicken in an even layer; brown 3 to 4 minutes per side, turning the heat off for about 30 seconds before flipping.

Transfer the chicken to a plate.

With the heat off, add a finely chopped onion; once the pot cools a little turn the heat back on and cook until soft and golden, about seven or eight minutes.

Add four grated garlic cloves and warm until fragrant.

Return the chicken with a can of tomato sauce (crushed tomatoes would need salt and about a teaspoon of sugar or honey); add a sprig of rosemary.

Rinse the can with about half a cup of water and add, with crushed red pepper flakes and a teaspoon of oregano; stir, cover and cook about 10 minutes until the sauce thickens.

Add pitted olives (a quarter teaspoon of cinnamon is optional).

Add half a pound of pappardelle, four cups of water, a teaspoon of salt and crumbled feta; bring to a boil, reduce to medium-high and cook uncovered seven minutes, stirring now and then.

Turn off the heat, cover and leave to steam another seven minutes.

Serve topped with more crumbled feta.