Mediterranean Chicken bake

Posted on: October 1st, 2009 by admin No Comments

(ha I wrote mediterranean chicken babe)

This is a great ‘all in one’ dish – throw everything into the same pan and bake – too easy. We use a couple of different cuts of chicken, you can substitute your favorites too, use all drumsticks or chicken breast etc.

  • 1 tbsp olive oil
  • 6 small (about 600g) chicken drumsticks
  • 6 (about 1 kg) chicken thigh cutlets
  • 1kg (2.2 lb) chat (small) potatoes, halved
  • 2 tomatoes, chopped
  • 95g (1/2 cup) kalamata olives, pitted
  • 2 garlic cloves, peeled, sliced
  • 2 sprigs fresh rosemary, leaves picked
  • 125ml (1/2 cup) dry white wine
  • salt and pepper

Preheat the oven to 200°C (400ºF).

Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Cook the chicken until it’s browned all over, about 5 minutes. Taking the dish off the stove, add the potato to the dish and top with tomato, olives and garlic. Sprinkle with rosemary and pour over the wine. Season with salt and pepper.

medchicken

Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. (You can tell if chicken is done by poking it and checking if the juices run clear, not bloody).

Original recipe from: Michelle Southan, Good Taste – April 2006

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