CHICKEN BAKED WITH SHAL­LOTS, OLIVES AND THYME

EDP Norfolk - - FOOD & DRINK -

Serves: 4 Prepa­ra­tion time:

Cook­ing time:

In­gre­di­ents

4 skin­less chicken breast fillets 12 shal­lots, peeled

4 gar­lic cloves

16 good qual­ity pit­ted green olives

2 sprigs fresh thyme

2 tbsp ex­tra vir­gin olive oil

2 tbsp sherry vine­gar salt and freshly ground black pep­per

Method

Pre­heat the oven to 190C/Gas 5.

Ar­range the chicken breasts in a shal­low roast­ing tin or bak­ing dish. Tuck the shal­lots, gar­lic and olives in around the chicken and place the thyme sprigs on top.

Driz­zle over the oil and sea­son with salt and pep­per.

Bake for 20 min­utes, then re­move from the oven and driz­zle over the sherry vine­gar.

Cook for a fur­ther 10 min­utes, un­til the chicken is cooked through. Serve with a green salad.

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