Name: Tuscan-style chicken with tomatoes, olives & balsamic
Cook time: 50 min
Total time: 50 min
Ingredients: approximately 8 whole chicken legs (thigh and drum) or 12 chicken thigh cutlets, bone in and skin on; 2 x 400g cans cherry tomatoes in juice (or canned italian plum tomatoes are fine); approximately 350ml (or around ½ bottle) dry white wine; 3 clove garlic, sliced; handful each fresh thyme and oregano leaves; 2 medium onions, cut into wedges; 8 slice dry-cured streaky bacon; olive oil, for drizzling; 1 tablespoon soft brown sugar; 3/4 cup kalamata olives; 1/3 cup balsamic vinegar

Ingredients

approximately 8 whole chicken legs (thigh and drum) or 12 chicken thigh cutlets, bone in and skin on

2 x 400g cans cherry tomatoes in juice (or canned italian plum tomatoes are fine)

approximately 350ml (or around ½ bottle) dry white wine

3 clove garlic, sliced

handful each fresh thyme and oregano leaves

2 medium onions, cut into wedges

8 slice dry-cured streaky bacon

olive oil, for drizzling

1 tablespoon soft brown sugar

3/4 cup kalamata olives

1/3 cup balsamic vinegar

Method

1.Preheat oven to 190°C fan forced. Place all the chicken pieces in a large ovenproof dish, skin-side up. Pour over the tomatoes and wine and add garlic, herbs and onions. Poke in bacon rashers around the chicken pieces. Drizzle the exposed chicken skin with olive oil and sprinkle with brown sugar (I use dark brown sugar for a richer caramel flavour). Season with salt and pepper.

2.Bake for around 15 minutes. Turn chicken pieces and bake for a further 15 minutes; make sure all the meat gets a chance to poach in the liquid. Turn again and continue to cook until the chicken thighs are beginning to brown and the juices run clear when tested with a sharp knife. The total cooking time is approximately 40 minutes.

3.Remove from the oven and stir in the olives and balsamic vinegar while it’s still hot. Serve with plenty of crusty white bread and a simple green salad.

Women's Weekly Food