Mediterranean chicken

By admin
18 January 2011

Mrs Shelford often sends us recipes for great dishes. This one requires very little preparation – once the chicken pieces have been sautéed simply put the dish in the oven and forget about it until you’re ready to serve.

Serves 6-8

Preparation time: 15 min

Cooking time: 1-1½ hours

45 ml (3 T) olive oil

4 cloves garlic, crushed

6-8 chicken pieces, excess fat removed

salt and pepper

6-8 rashers bacon or pancetta

2 cans (400 g each) whole baby

tomatoes or chopped tomatoes

4 sun-dried tomatoes, chopped

125 ml (½ c) white wine

125 ml (½ c) chicken stock

60-80 ml chopped fresh basil

200 g baby marrows, thickly sliced

200 g button mushrooms

1 red pepper, seeded and cut into fairly large pieces

1 yellow pepper, seeded and cut into fairly large pieces

2 onions, cut into pieces

30 ml (2 T) capers (optional)

125 ml (½ c) green and black olives, pitted

extra basil and oregano to garnish

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Preheat the oven to 200 °C.

Heat the oil and gently fry the garlic and chicken pieces until lightly browned.

Season with salt and pepper.

Wrap each chicken piece in a bacon rasher and arrange in an ovenproof dish.

Mix the tomatoes, sun-dried tomatoes, wine, stock and chopped basil and pour over the chicken. Add the vegetables, capers and olives.

Bake for 45-60 minutes or until the chicken is tender. Scatter over extra herbs and serve with crusty bread and olive oil.

TIPS:

•To reduce the liquid, remove the chicken and vegetables and pour the liquid into a saucepan. Bring to the boil and simmer until slightly thickened and fragrant.

•The canned cocktail tomatoes pictured are available at supermarkets such as Woolworths and Pick n Pay.

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