Baked chicken cacciatore


 2x 400g cans Ardmona Rich & Thick Chopped Tomatoes with basil & garlic (see note)
 110g (2/3 cup) pitted kalamata olives
 1/2 cup finely chopped flat-leaf parsley
 2 small red onions, cut into wedges

 8 chantenay (small carrots) (see note)
 2 small desiree potatoes, each cut into 6 wedges
 80ml (1/3 cup) olive oil
 4x 180g chicken breasts
 1 lemon, zest peeled into strips
 Crusty baguette (optional), to serve


Step 1

Preheat oven to 180C fan-forced. Place tomatoes, olives and half the parsley in a large ovenproof dish, and stir to combine. Evenly place onions, carrots and potatoes on top of tomato mixture, then drizzle with 2 tablespoons oil. Season with salt and pepper. Bake for 20 minutes.

Step 2

Meanwhile, heat remaining 2 tablespoons oil in a frying pan over high heat. Cook chicken for 2 minutes each side or until golden. Place chicken on top of vegetables in dish, then bake for a further 12 minutes or until chicken is cooked through and vegetables are tender. Remove from oven and stand for 5 minutes.

Step 3

Divide among plates, then scatter over remaining parsley and lemon zest. Serve with crusty baguette, if using.

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