Name: Baked chicken with tomato and olives
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2
Ingredients: 1 tablespoon vegetable or olive oil; 2 chicken breasts, on the bone, skin on; 1 small white onion, thinly sliced; 1 clove garlic, crushed; 2/3 cup risoni pasta; 400 gram can cherry tomatoes; 1 cup hot chicken stock; 130 gram can pimento-stuffed olives, drained; 1/4 cup chopped flat-leaf parsley; 2 tablespoon grated parmesan; mixed salad, to serve

Baked chicken with tomato and olives

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Serves 2

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

1 tablespoon vegetable or olive oil

2 chicken breasts, on the bone, skin on

1 small white onion, thinly sliced

1 clove garlic, crushed

2/3 cup risoni pasta

400 gram can cherry tomatoes

1 cup hot chicken stock

130 gram can pimento-stuffed olives, drained

1/4 cup chopped flat-leaf parsley

2 tablespoon grated parmesan

mixed salad, to serve

Method

1.Preheat oven to 18O°C/16O°C fan-forced. Heat half the oil in a 1.5-litre (6-cup) flameproof and ovenproof dish. Add chicken; cook for 3 minutes each side or until seared. Transfer to a chopping board. Cut each breast in half.

2.Heat remaining oil in dish. Add onion and garlic; cook and stir for 3-4 minutes or until onion softens. Add pasta, tomatoes and stock; stir to combine. Arrange chicken on top; cover. Bake for 30 minutes or until chicken is cooked.

3.Stir in olives. Combine parsley and parmesan; sprinkle over chicken mixture. Bake, uncovered, for 5 minutes or until cheese is golden. Remove from oven; stand for 5 minutes. Serve with salad.

If you don’t have a flameproof dish, brown chicken onion and garlic in a frying pan, then transfer to an ovenproof dish.
Note

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