Baked chicken with cau­li­flower and fen­nel

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 1 hour Serves: 4 In­gre­di­ents 4 skin­less chicken thighs (600g)

1 ⁄2 head cau­li­flower bro­ken into flo­rets 1 fen­nel bulb, cored, sliced 1 onion, diced 1 tbsp tomato paste 3⁄4 cup red wine 3 ⁄4 cup chicken stock 1 tbsp fresh thyme leaves Freshly ground black pep­per

Method Place chicken, cau­li­flower, fen­nel and onion into a large bak­ing dish. Com­bine tomato paste, wine, stock, herbs and black pep­per. Pour over chicken. Cover with foil or lid. Bake at 180C for 1 hour, turn­ing half­way through. Serve with steamed rice.

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