Chicken thighs with crumbed tomatoes
Serves 4. Preparation: 10 minutes. Cooking: 50 minutes.
Olive oil (1 tbsp)
6 chicken thighs
6 tomatoes, halved
White breadcrumbs (50g/2oz)
Fresh oregano (1 tbsp), chopped
Parmesan or hard cheese (2 tbsp), grated
Chicken stock or white wine (150ml/5floz)
Preheat oven to 190ºC/170°C fan/gas mark 5.
Season the chicken. Heat the oil in a non-stick frying pan and cook the chicken thighs on both sides until golden. Drain on kitchen paper and place in a greased shallow baking dish.
Arrange the tomato halves cut-side up over the chicken thighs. Mix the breadcrumbs, oregano, cheese and seasoning, then scatter over the chicken. Pour in the stock or wine and bake for 45-50 minutes until the top is crisp and golden, and the chicken is cooked through with no pink meat. Divide the chicken into four servings and serve with new potatoes and broccoli.
(without new potatoes and broccoli)
Energy 256kcal; Protein 24g; Total fat 13g (of which saturates 4g); Carbohydrate 10g; Fibre 1g.
Thanks to Waitrose for contributing this recipe.