• Chicken pieces (or whole chicken cut up).
  • 4 Large Potatoes Quartered
  • 2 Red Onions (can use white or brown)
  • 4-6 Cloves Garlic – whole or crushed
  • ½ tsp saffron threads (optional)
  • ½ Red or Yellow Capsicum
  • ½ cup Kalamata Olives (can use green olive too – pitted)
  • ¼ cup Capers, drained (optional)
  • 2 tbsp Olive Oil
  • ¼ cup Balsamic Vinegar
  • 2 tbsp Chopped fresh rosemary
  • 2 tbsp Brown Sugar
  • 1 tbsp Cornflour dissolved in a little water
  • 1½ cups chicken stock (½ cup if cooking in crock pot).
  • Salt and freshly ground pepper 
 Pre-heat oven to180°C.

Place Chicken pieces in a large casserole or baking dish.  Scatter remaining ingredients over chicken in order listed, blending cornflour and water into chicken stock before adding to dish.  Season with salt and pepper.
Bake uncovered for 45 minutes.  Adjust seasoning if necessary before serving.

I didn’t add the potatoes today as I am having
Basic Oven Rice & a salad with this tonight.

You can also prepare this meal the night before by putting all the ingredients but NOT the chicken stock/liquid into the baking dish and leave in fridge till ready to cook the following day.  Just cover with cling wrap!

When you are ready, make sure you pour the stock over the dish before putting into oven.

The above tray has a whole chicken plus 4 extra breast fillets.  I didn’t add an extra of the ‘ingredients’ to the above tray.  The Chicken Stock/Liquid has not been added to the above photo either.  I will pour this over the meal before it enters the oven.

Baked and ready
Removed from large dish
Sauce from baking dish put into saucepan, boiled and thickened with a little corn flour in water.  A delicious  purple onion, red capsicum, garlic, rosemary and olive gravy.

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