Tuscan Style Chicken
We’re loading up on warm dishes this winter, because we could all use some comfort food, right? So kick back, read this recipe, and then run to make it! Trust us! Perfect for lunch or dinner, and is excellent leftovers. The flavors make you feel like your dining out at the comfort of your own home.
-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
- 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.
- 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.
- 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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