Main Meals

Oven-baked chicken with blistered tomato and bacon

By Abigail Donnelly
4
Easy
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Ingredients

Method
  • 4 free-range chicken
  • Sea salt
  • Butter
  • 12 green olives
  • 8 beech-smoked bacon
  • 4 ripe tomatoes
  • Chicken stock

Method

Ingredients

Preheat the oven to 180°C.

Place a pan over a medium to high heat. Rub free-range chicken thighs (skin on) with sea salt and a little melted butter, then fry, skin side down, in the hot pan for 3 minutes on each side.

Transfer to an ovenproof dish and add green olives, rashers crisply fried beech-smoked bacon and ripe tomatoes halved.

Season, then pour over warm chicken stock to just cover and bake for 25 to 30 minutes, or until the stock is reduced.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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