Oven roasted chicken thighs cooked in white wine and tomato. A great recipe for midweek or a warming weekend dish.
| Servings | 4 |
| Preparation time | 10 mins |
| Cooking time | 80 mins |
| Calories | 164 |
EQUIPMENT
- Oven
INGREDIENTS
- 4 pieces Peter Bouchier chicken thighs with skin and bone
- Salt, pepper
- 4 tbs olive oil
- 1 brown onion, peeled and sliced
- 4 slices Peter Bouchier streaky bacon, diced
- 6 tomatoes cut in wedges (or a tin of diced tomatoes 400g)
- 2 sprigs of rosemary
- 3 bay leaves
- 1 cup white wine
- ¼ cup chopped parsley
METHOD
- Preheat oven to 180c (fan forced)
- Heat 1 tbs of olive oil in a roast pan (or a flameproof casserole dish). Season the chicken with salt and pepper, sear on high heat both sides till golden brown. Remove the chicken from the pan and set aside.
- Add 1 tbs of olive oil, the onions and bacon to the pan, cook on medium heat till nicely caramelised. Add the tomatoes, rosemary, and bay leaves, then cook for another 5 minutes
- Return the chicken back to the pan and pour in the white wine. Once boiling, remove from the stove, cover (lid or foil) and roast in the oven for 1 hour. Then take off the lid/foil and continue to cook uncovered in the oven for 20 minutes. When done, sprinkle parsley on top and it’s ready to serve.
