November 18, 2017 / In food , chicken / Tagged as: olive oil, chicken, parsley, basil, olives, anchovies, sourdough, capers, thyme, tomatoes, garlic, red wine vinegar

Chicken Tomato Olive Bake

Total Cook Time

55 minutes

Ingredients

  • MAIN DISH
  • 10 chicken thighs
  • 6 large tomatoes
  • 4 garlic cloves, unpeeled.
  • 4 sprigs of thyme
  • 1 1/2 tbsp small capers
  • 12 black olives, kalamata (stoned)
  • 4 anchovies
  • 5 tbsp olive oil
  • 150g stale white sourdough, torn into pieces
  • 1/2 tsp dried chilli flakes [optional]
  • BASIL OIL
  • 15g basil
  • 15g parsley
  • 4 anchovies
  • 2 tsp capers
  • 8 tbsp olive oil
  • 4 tbsp red wine vinegar
  • 2 garlic cloves, peeled.

Method

  1. Heat oven to 200C.
  2. Remove the chicken from the fridge 30 minutes prior to cooking. Season generously with salt and pepper.
  3. Cut the tomatoes into large chunks.
  4. Scatter the garlic cloves over the tomatoes, along with the thyme, capers, olives, anchovies, chilli and three tablespoons of olive oil.
  5. Season with salt and pepper, mix with your hands, then roast in the oven for 10 minutes.
  6. Remove the tray from the oven and scatter the bread all around. Toss it with the tomato and juices.
  7. Add chicken thighs to the top.
  8. Drizzle the whole lot with the remaining two tablespoons of oil. Roast for a further 25-30 minutes, turning the bread pieces over once or twice.
  9. BASIL OIL: whizz all the ingredients together.
  10. Taste and check for seasoning – it will be naturally salty so you may only need the smallest pinch of salt.
  11. Once the thighs are golden and cooked through, serve in the baking tray, drizzled with the basil oil.

Notes

Serve with a green salad. And maybe a little Cheese selection for dessert. Go on. Go on. Go on.