Mediterranean chicken gratin
SERVES 4
As comforting as a roast dinner but lighter on the kitchen prep, and much easier on the washing up!
YOU WILL NEED
50g garlic butter
1 large onion, thinly sliced 6 thyme sprigs
4 large white potatoes, about 1.5kg, peeled and very thinly sliced
2 large courgettes, thinly sliced 4 large tomatoes, sliced
4 tbsp finely grated Parmesan 500ml chicken stock, hot
1 tbsp wine or cider vinegar 8 whole chicken thighs
HOW TO DO IT
1 Heat the oven to 180C Fan/gas 6. Put half the butter in a large ovenproof dish or roasting tin and spread out the onion slices and half the thyme sprigs. Roast for 15 mins until the onions start to soften.
2 Lower the oven to 160C Fan/gas 4. Take the onions out of the dish discarding any large thyme stalks. Layer the potatoes, courgettes, tomatoes, Parmesan and softened onions evenly into the dish, seasoning lightly with salt and pepper between the layers and finishing with a sprinkle of Parmesan.
3 Stir together the stock and vinegar and pour over the vegetables. Cover with foil and bake for 1 hr.
4 Place the chicken thighs on top of the vegetables and spread the remaining garlic butter over the skin. Return to the oven for 45 mins until the vegetables are tender and the chicken is golden and completely cooked through.
TIP VARY THE VEG DEPENDING ON WHAT’S BEST IN THE SUPERMARKET, SWAP COURGETTE FOR BUTTERNUT SQUASH OR ROOT VEG.