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.
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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
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.