Baked chicken with cauliflower and fennel
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.