Need a simple recipe for dinner tonight? This aromatic chicken will impress your guests, and best of all, it’s all done in one dish!

Helen’s recommendation: Eat with some steamed vegetables such as broccoli, carrots and cauliflower or salad.  Consume a portion that would fit onto a toddlers plate

Preparation Time

15 minutes

Cooking Time

60 minutes

Ingredients (serves 6)

• 1 tbs olive oil
• 6 small (about 600g) chicken drumsticks  (skinned)
• 6 (about 1.5kg) chicken thigh cutlets
• 1kg chat (small coliban) potatoes, halved
• 2 ripe tomatoes, finely chopped
• 95g (1/2 cup) kalamata olives
• 2 garlic cloves, peeled, thinly sliced
• 2 sprigs fresh rosemary, leaves picked
• 125ml (1/2 cup) dry white wine
• Sea salt flakes
• Freshly ground black pepper

Method

1. Preheat oven to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
2. Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
3. Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.

Source

Good Taste – April 2006, Good Taste – April 2006, Page 103, Recipe by Michelle Southan