This ones a great regular recipe because its cheap, using chicken drumsticks & cutlets, and can be packed full of veg if you'd like. Also its super easy.
Serves 4
Ingredients
4 Chicken Drumsticks
4 Chicken Thigh Cutlets (or thigh fillets, or marylands, whichever.)
1/2 cup pitted olives
1 red onion - sliced in wedges
1 tin chopped tomatoes (400g)
1/2 cup dry white wine (optional - can use chicken stock to replace)
1 zucchini - diced
3 garlic cloves - crushed
2 sprigs rosemary
lemon wedge
Cooked rice to serve
Tune oven to 220 degrees fan forced.
Start by browning all chicken pieces in batches with a little olive oil. Add these to a large oven proof baking dish.
Sprinkle overtop with olives, onion, zucchini, garlic, rosemary, and drizzle over white wine & tinned tomatoes. Season with salt & pepper.
Should look a little something like this:
Place uncovered in oven for around 20 mins & turn mix around once during this time. This should brown on the top.
Now removed & cover with aluminium foil & reduce oven to 150 degrees. Place back in oven & cook for around 2 hours.
Now remove & uncover again, turn the mix about a bit, and put back in oven on 180 to brown on top & reduce the liquid a bit (20 minutes ish.).
All done! I take an extra 5 mins & go through to pull the meat off the bones (for fussy husband) but this is easy because by now the meat falls off the bones anyway.
Squeeze the lemon overtop & Serve with fluffy rice!
Not the most gourmet of photos but the husband wanted his dinner so i had to hurry :)
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