BAKED CHICKEN AND OLIVES

BAKED CHICKEN WITH POTATOES AND OLIVES
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Ingredients
  1. Chicken pieces (or whole chicken cut up).
  2. 2 Red Onions (can use white or brown)
  3. 4-6 Cloves Garlic – whole or crushed
  4. ½ tsp saffron threads (optional)
  5. ½ Red or Yellow Capsicum
  6. ½ cup Kalamata Olives (can use green olive too – pitted)
  7. ¼ cup Capers, drained (optional)
  8. 2 tbsp Olive Oil
  9. ¼ cup Balsamic Vinegar
  10. 2 tbsp Chopped fresh rosemary
  11. 4 Large Potatoes Quartered (optional)
  12. 2 tbsp Brown Sugar
  13. 1 tbsp Cornflour dissolved in a little water
  14. 1½ cups chicken stock (½ cup if cooking in crock pot).
  15. Salt and freshly ground pepper
Instructions
  1. Pre-heat oven to180°C.
  2. 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.
  3. Bake uncovered for 45 minutes. Adjust seasoning if necessary before serving.
  4. If remaining sauce is a little thin, pour into a pot and thicken with cornflour to make a gravy.
Notes
  1. 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!
  2. When you are ready, make sure you pour the stock over the dish before putting into oven.
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