One Pot Mediterranean Chicken
Looking for a weeknight supper that’s quick to make but doesn’t compromise on the flavour? Try this one-pot Mediterranean Chicken casserole recipe for a dinner idea that won’t take you an age to make.
TOTAL TIME 40 min | SERVES 4
INGREDIENTS
- 12 chicken thighs, boneless
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 150 ml dry white wine
- 100 ml chicken stock
- 1 tsp dried oregano
- 4 sprigs fresh thyme
- 250 g cherry tomatoes
- 50 g pitted black olives
- 2 tbsp sherry vinegar
- A large handful of fresh basil
METHOD
HEAT the oven to 180C. Brown the chicken in a little oil. Put it into a large ovenproof sauté pan in one layer, and add the oil, garlic, wine, stock, oregano, and thyme. Put into the oven, uncovered, for 25 minutes.
STIR the sauce and baste the chicken, then add the tomatoes, olives and vinegar and put back into the oven, uncovered, for 10-15 minutes until the chicken is cooked through and slightly crisp.
SCATTER with basil and serve with baby new potatoes.
One Pot Mediterranean Chicken
Ingredients
- 12 chicken thighs, boneless
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 150 ml dry white wine
- 100 ml chicken stock
- 1 tsp dried oregano
- 4 sprigs fresh thyme
- 250 g cherry tomatoes
- 50 g pitted black olives
- 2 tbsp sherry vinegar
- A large handful of fresh basil
Instructions
HEAT the oven to 180C. Brown the chicken in a little oil. Put it into a large ovenproof sauté pan in one layer, and add the oil, garlic, wine, stock, oregano, and thyme. Put into the oven, uncovered, for 25 minutes.
STIR the sauce and baste the chicken, then add the tomatoes, olives and vinegar and put back into the oven, uncovered, for 10-15 minutes until the chicken is cooked through and slightly crisp.
SCATTER with basil and serve with baby new potatoes.
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ALSO SEE: Mediterranean mains: for vegetarians and meat lovers alike
