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Roasted Chicken Thighs with Bacon and Rosemary

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Oven roasted chicken thighs cooked in white wine and tomato. A great recipe for midweek or a warming weekend dish.
By
Peter Bouchier
June 28, 2021

Equipment

Oven
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

1.

Preheat oven to 180c (fan forced)

2.

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.

3.

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

4.

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.

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About the author

Peter Bouchier is Melbourne's leading premium butcher. We have three locations across Melbourne, and we're dedicated to providing the very best products for our customers.

Keywords:

"winter", "chicken", "oven baked", "roasted", "roast", "simple"

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