MEDITERRANEAN CHICKEN

MEDITERRANEAN CHICKEN

This easy, one-dish chicken dinner is like the top of a really good pizza – without the dough. It takes just a few minutes to throw together and is really tasty. As the tomatoes break down, they release their juices to make a light, fragrant tomato sauce, and

INGREDIENTS

SERVES: 4

4 chicken supremes (bone in), skinned

600g mixed ripe tomatoes, larger ones roughly chopped, cherry tomatoes left whole

30g black olives, pitted

1 garlic clove, sliced

1 tsp dried oregano

60ml extra virgin olive oil

8 slices of Milano salami, or other well-flavoured salami

1 medium red onion, cut into 8 wedges through the root

2 balls of buffalo mozzarella, about 125g each

1 tbsp fine polenta

Salt and freshly ground black pepper

1 tbsp oregano leaves, to finish

METHOD

1: Preheat the oven to 200°C/Fan 180°C/Gas 6.

2: Lightly season the chicken supremes with salt and pepper and place them in an ovenproof dish, about 25cm square.

3: Toss the tomatoes, olives, garlic and oregano together in a bowl. Trickle over about two-thirds of the olive oil and toss the tomatoes again to coat.

4: Tip the dressed tomatoes over the chicken, pushing them down well with a spoon so that everything becomes well mixed together. Lay the salami and onion wedges over the chicken, then tear the mozzarella over the top.

5: Sprinkle over the polenta and bake for 25–30 minutes, until the chicken is cooked through, the onions are charred around the edges and the cheese is bubbling and melted.

6: Remove from the oven. Trickle over the rest of the olive oil and scatter over the oregano leaves just before serving.

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INGREDIENTS

SERVES: 4

4 chicken supremes (bone in), skinned

600g mixed ripe tomatoes, larger ones roughly chopped, cherry tomatoes left whole

30g black olives, pitted

1 garlic clove, sliced

1 tsp dried oregano

60ml extra virgin olive oil

8 slices of Milano salami, or other well-flavoured salami

1 medium red onion, cut into 8 wedges through the root

2 balls of buffalo mozzarella, about 125g each

1 tbsp fine polenta

Salt and freshly ground black pepper

1 tbsp oregano leaves, to finish

METHOD

1: Preheat the oven to 200°C/Fan 180°C/Gas 6.

2: Lightly season the chicken supremes with salt and pepper and place them in an ovenproof dish, about 25cm square.

3: Toss the tomatoes, olives, garlic and oregano together in a bowl. Trickle over about two-thirds of the olive oil and toss the tomatoes again to coat.

4: Tip the dressed tomatoes over the chicken, pushing them down well with a spoon so that everything becomes well mixed together. Lay the salami and onion wedges over the chicken, then tear the mozzarella over the top.

5: Sprinkle over the polenta and bake for 25–30 minutes, until the chicken is cooked through, the onions are charred around the edges and the cheese is bubbling and melted.

6: Remove from the oven. Trickle over the rest of the olive oil and scatter over the oregano leaves just before serving.

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SEEN IN

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TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

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