How’s about a brilliant Chicken recipe – Baked Italian Chicken – one that reminds me of years of holidaying in Italy, near Lucca. We took turns cooking at the old farmhouse we rented with friends, and when it was Erik and my turn, a trip to the local supermarket was an absolute treat. This was the sort of one-pot dish that was a pleasure to cook and to serve to everyone. It is a Donna Hay recipe, taken from the Good Food Channel. When I’ve finished writing this, I’ll be popping to the local shops to get the ingredients to cook for Erik tonight. Hope he enjoys it.
I think this would be great with some chunky Garlic Bread or Focaccia to mop up the tomatoey juices, and maybe a colourful mixed salad, with lots of Baby Spinach, Watercress, Mange Toute or Sugarsnaps. That's what we'll be eating tonight.
- 250 gm cherry tomatoes, halved
- 120 gm flat pancetta, coarsely chopped
- 2 tbsp oregano
- 8 cloves of garlic
- 1 tbsp olive oil
- 2 x 200 gm chicken breasts with skin, trimmed
- 80 gm black olives
- Large washed sage leaves
- Cracked black pepper
- Basil Leaves, to decorate
- Parmesan, to serve
- Preheat oven to 200C/180C fan/gas 4. Place the tomato, pancetta, oregano, garlic and oil in a lightly oiled roasting dish and toss well to combine. Bake for 25 minutes.
- Meanwhile, brush the sage leaves with olive oil and gently place under the chicken skin.
- Add the chicken and olives to the dish and sprinkle with pepper. Bake for 20 minutes or until the chicken is cooked and tender.
- Portion out on serving plates, top with basil leaves and sprinkle with freshly grated parmesan.