Food & Wine
One-pot tomato chicken
This one-pot wonder is easy to throw together and still provides all the heartiness you want for a family meal.
Ingredients:
- 2 teaspoon olive oil
- 4 chicken legs
- 1 yellow capsicums, thickly sliced
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup cherry tomatoes
- ⅓ cup pitted Kalamata olives
- 2 x 400g can diced tomatoes
- 2 tablespoon tomato paste
- Sprigs of fresh rosemary to garnish
- Salt and pepper to season
Method:
1. Preheat oven to 180°C.
2. Heat oil in over-safe frypan and add chicken. Cook, turning, until browned. Transfer chicken to plate and drain excess fat.
3. Return pan to heat and add chicken, capsicum, olives, tomatoes, tomato paste, onion and garlic. Pour over tinned tomatoes. Season with salt and pepper.
4. Bake in oven for 50 minutes, turning half way through, or until chicken is cooked through. Garnish with rosemary. Serve with pasta or mash and greens.
Related links:
Pumpkin and blue cheese risotto