Name: Saganaki chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 500 gram trimmed, halved chicken thigh fillets; 3 cloves, sliced garlic; 1 teaspoon fennel seeds; 1/2 cup white wine; 410 gram can tomatoes with capsicum; 100 gram crumbled feta cheese; 1 sliced long red chilli; 8 sprigs oregano; crusty bread, to serve

Ingredients

1 tablespoon olive oil

500 gram trimmed, halved chicken thigh fillets

3 cloves, sliced garlic

1 teaspoon fennel seeds

1/2 cup white wine

410 gram can tomatoes with capsicum

100 gram crumbled feta cheese

1 sliced long red chilli

8 sprigs oregano

crusty bread, to serve

Method

1.Preheat oven to 200°C. Heat oil in a large, ovenproof deep-frying pan on medium. Fry chicken 1-2 minutes each side, until golden. Transfer to a plate.

2.Add garlic and fennel seeds to same pan. Saute 1-2 minutes, until light golden and fragrant. Pour in wine and simmer 1-2 minutes, until almost evaporated Stir in tomatoes and bring to the boil. Reduce heat to low and simmer, covered, 4-5 minutes, until reduced slightly.

3.Return chicken to pan. Sprinkle with feta, chilli and 6 oregano sprigs.

4.Bake 8-10 minutes, until chicken is cooked through and sauce thickens. Serve sprinkled with remaining oregano leaves and accompany with crusty bread.

We used a canned tomato product that contained capsicum. If you can’t find it, simply use a can of diced tomatoes and add seeded and chopped capsicum to the pan with the garlic.
Note

Woman's Weekly Food

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Ingredients

Method

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