Tuscan-style chicken

Dish up this Italian-style chicken bake for a dinner to impress. It's super creamy, vibrant and loaded with aromatic flavours.

Chicken in a baking dish with capsicum, olives and parsley on top

Serves

6

Prep

10m

Cooking

1h 35m

Ingredients

  • 1kg chicken pieces on the bone
  • 1 brown onion, thickly sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground paprika
  • 125g semi-dried tomatoes
  • 320g jar grilled eggplant, drained, chopped
  • 280g jar chargrilled peppers (capsicum), drained, thickly sliced
  • 1 cup (160g) pitted mixed olives
  • 1/2 cup (125ml) thickened cream
  • 1 1/2 cups (375ml) Coles Real Chicken Salt Reduced Stock
  • 1/4 cup coarsely chopped oregano

Method

STEP 1 

Preheat oven to 150°C. Heat a large flameproof roasting pan over high heat. Add half the chicken. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to a heatproof bowl. Repeat with remaining chicken.

STEP 2 

Add the onion to the pan and cook, stirring, for 5 mins or until the onion softens. Add the garlic and paprika and cook for 1 min or until aromatic. Return the chicken to the pan with tomatoes, eggplant, capsicum, olives, cream, stock and oregano. Bring to a simmer. Remove from heat.

STEP 3 

Cover and bake, stirring occasionally, for 1 1/4 hours or until the chicken is very tender and the sauce thickens slightly. Season to serve.

Dietary information

Egg-free
Gluten-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.