Friday, 3 October 2014

Chicken and Tomato

This is a 'what-have-I-got-in-the-fridge/freezer-that-I-can-turn-into-a-meal' post...

Yesterday Andrew surprised me by coming home a day early - he is now works up at Bath University and is dividing his time between Cornwall & Bath - as I wasn't expecting him no evening meal had been planned - I was just going to survive on an omelet or something simple in front of the telly.....

..........but if there's two of us here... then I've got to's in me to cook - if there is more than one person gathered at a meal time............ I just have to do it!!!!

Anyway - sitting in my fridge and getting very close to that 'iffy chicken time' - you know when your not quite convinced it's gone off but your not too sure you should eat it either! - so having given it a quick sniff and deciding it was indeed fit for human consumption I rooted around for some other ingredients and came up with a oven baked tomato chicken dish and served it with a simple green salad.

Here's what I did...

1 tray of chicken thighs - 6 in the tray
1 300g punnet cherry tomatoes - also getting very ripe - diced
2 large cloves garlic - crushed
1 teaspoon chilli flakes
1 dessertspoon tomato sauce
3 bay leaves
handful of fresh oregano - chopped
1 large red onion - peeled & cut into thin slices
Large handful olives
some celery stalks - sliced
salt & freshly ground pepper

preheat oven 180C / gas 4

First I made up a marinade/cooking sauce for the chicken - in a bowl add the tomatoes; garlic; oregano; bay leaves; tomato sauce; chilli flakes; salt and pepper and mix it all together. If the tomatoes aren't that juicy add either a little water to thin the sauce or some wine (white or red will do but you will probably only need about half a glass)

Set your sauce to one side and prepare your chicken.

Simply check over each thigh joint to remove any bone fragments and trim up the skin etc if need be

Place the chicken in a large bowl and add the red onion

Then add your tomato mixture and rub into the chicken - making sure that each piece gets a good coating. Cover and leave in the fridge for at least an hour - 2 hours would be better - just to get the flavours into the meat....

Layer your chicken into a deep baking dish leaving the tomato mix behind in the bowl. Now add your celery,olives and olive oil to the bowl & give them a good mix to coat them with the sauce. Pour this mixture over the top of the chicken and pop into the oven for about 40 minutes until the chicken is cooked through and the sauce has 'browned' nicely on top.

I served it with a simple green salad but it would go really well with my fennel salad or a nice jacket potato

Also next time I make it - which I will it was very tasty - I might add some mozzarella on the top for a bit of extra cheesy goodness!

Have a fantastic weekend
Liz x
 Chicken and Tomato