Sometimes we need a meal that almost cooks itself. Jamie Oliver comes to the rescue with a
Chicken Bake full of flavour and little fuss. This is my take on his recipe –
and easy to adapt to your preferences. Served
with some pasta or crusty bread and a salad it will satisfy 4 hungry diners!
Serves 4
Preparation: 10 minutes
Cooking: 1 hour
Ingredients
8 - 10 chicken drumsticks (depends on size) – remove some of the visible fat
2 onions – peeled and sliced
2 cloves garlic – crushed
2 potatoes – cubed
2 anchovy fillets – if you don’t like anchovy replace with a little
shake of salt
½ red chilli – finely sliced.
Depending on your preference increase to 1 or leave out.
1 tin cannellini beans – drained and rinsed
Few slices of semi dried tomatoes – finely sliced (optional)
1 tin Cherry Tomatoes in tomato juice – use the juice and tomatoes
½ tin crushed tomatoes
1 punnet Cherry tomatoes – leave whole
Leaves from 2 small stalks of fresh thyme
Bunch fresh Basil – pick the leaves and finely chop some of the stems.
Most of the basil goes in at the start, then about ¼ after cooking. Reserve a few small leaves for garnish.
Splash of Olive Oil
Splash of Dry Sherry – maybe 20 ml
Few black olives – optional
Freshly ground black pepper
A Little grated parmesan cheese – optional to scatter over when served
Reserve some of the small basil leaves to scatter over when finished
Method
Preheat oven to 200 oC
Place chicken, onion, garlic, potato, anchovy, chilli, beans, tomatoes –
dried, tinned (including the juice) and fresh cherry tomatoes in an oven
roasting pan along with the thyme leaves, basil stems and most (3/4) of the basil
leaves.
Toss to mix. Add a little olive
oil, the sherry and pepper to taste.
Combine and stir well.
Cook for 1 hour, stirring after half an hour. If using, add the olives in the last 15 minutes.
Remove from oven, toss in the final ¼ of the basil leaves.
Serve scattered with optional parmesan and small basil leaves.
Can be served with pasta or crusty bread and salad.
Enjoy! Colleen
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