Name: Mediterranean Chicken Bake
Cook time: 54 min
Total time: 54 min
Yield: 4
Ingredients: 1 tbsp olive oil; 8 chicken thigh cutlets with skin on (1.5 kg); ½ cup dry white wine; 500 g chat potatoes, quartered; 1 red onion, cut into wedges; 3 cloves garlic, peeled, sliced; ½ cup chicken stock; Salt and pepper, to taste; ¾ cup mixed marinated olives (150 g); ½ cup drained semi-dried tomatoes; 100 g soft feta, crumbled; ¼ cup roughly chopped fresh parsley; Lemon wedges, to serve

Mixed marinated olives, semi-dried tomatoes, fresh feta and garlic potatoes make for one exciting chicken tray bake.

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Ingredients

1 tbsp olive oil

8 chicken thigh cutlets with skin on (1.5 kg)

½ cup dry white wine

500 g chat potatoes, quartered

1 red onion, cut into wedges

3 cloves garlic, peeled, sliced

½ cup chicken stock

Salt and pepper, to taste

¾ cup mixed marinated  olives (150 g)

½ cup drained semi-dried tomatoes

100 g soft feta, crumbled

¼ cup roughly chopped fresh parsley

Lemon wedges, to serve

Method

1.Heat oil in a large, flameproof roasting pan over a high heat. Add chicken, skin-side down. Cook for about 3 minutes, or until golden. Turn over. Add wine. Bring to boil. Boil for 1 minute. Remove pan from heat.

Add potatoes, onion and garlic. Pour over stock. Season with salt and pepper.

3.Cook in a hot oven (200C)  for 40 minutes. Add olives and tomatoes. Cook for a further  10 minutes, or until chicken is cooked. Stand for 10 minutes.

4.Sprinkle over feta and parsley. Serve with lemon wedges.

Chantal Walsh

Ingredients

Method

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