Dish up this Italian-style chicken bake for a dinner to impress. It's super creamy, vibrant and loaded with aromatic flavours.
Serves66
Cook time1 hr 35 mins1 hour 35 minutes
Prep time10 mins10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
Dish up this Italian-style chicken bake for a dinner to impress. It's super creamy, vibrant and loaded with aromatic flavours.
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.
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