Mediter­ranean chicken

Woman (UK) - - Eat Right Tonight -

Serve with plenty of crusty bread for mop­ping up the tasty juices

SERVES 4 PREP 5 MINS COOK 45 MINS

✱ 2tbsp olive oil

✱ 12 chicken thighs, bone­less

✱ 4 gar­lic cloves, crushed

✱ 150ml dry white wine

✱ 100ml chicken stock

✱ 1tsp dried oregano

✱ 4 sprigs fresh thyme

✱ 250g cherry toma­toes

✱ 50g pit­ted black olives

✱ 2tbsp sherry vine­gar

✱ Hand­ful fresh basil leaves

1 Heat the oven to 180°C, Gas 4. Heat the oil in a large flame­proof, oven­proof pan. Add the chicken and cook over a high heat for a few mins to brown.

2 Add the gar­lic, wine, stock, oregano and thyme, and cook in the oven, un­cov­ered, for 25 mins.

3 Stir the sauce and baste the chicken, then add the toma­toes, olives and vine­gar. Cook, un­cov­ered, for a fur­ther 10-15 mins un­til the chicken is cooked through and the skin slightly crisp. Scat­ter with basil and serve with pota­toes, if you like. Per serv­ing: 364 cals, 14g fat (3g sat­u­rated), 3g car­bo­hy­drates

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