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Mediterranean chicken bake
Mediterranean chicken bake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Brown chicken before baking for juicy, tender results.
Ingredients:
  • 4 (about 1kg) chicken marylands
  • 200g baby coliban (chat) potatoes
  • 1 brown onion, cut into wedges
  • 2 red capsicums, halved, seeded, coarsely chopped
  • 2 garlic cloves, thinly sliced
  • 85g pimenton
  • 125ml white wine
  • 400g can tomato soup
  • 250ml chicken stock
  • 125.00 ml oregano sprigs
  • Rocket leaves, to serve
  • Shaved parmesan, to serve
Instructions:
  • Preheat oven to 180°C. Heat a large flameproof roasting pan over high heat. Brown half the chicken for 5 minutes, turning occasionally. Transfer to a bowl. Repeat with remaining chicken.
  • Place potato in the pan and cook, turning occasionally, until golden brown, about 5 minutes. Transfer to a bowl. Add onion, capsicum, and garlic to the pan and cook until onion softens, about 2-3 minutes. Return chicken and potatoes to the pan. Pour in wine and bring to a boil, then reduce heat to low. Stir in Heinz Big Red tomato soup, chicken stock, and olives. Bring to a simmer, then remove from heat. Sprinkle with oregano before serving.
  • Place in a preheated oven and bake for 40 minutes, rotating occasionally, until the chicken is fully cooked and the sauce slightly thickens. Take it out of the oven and season with salt and pepper. Serve right away with rocket leaves and parmesan, if preferred.

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