Our favourite Mediterranean flavours of briny olives and capers, garlic, salty anchovies, and tomatoes mingle beautifully in this punchy late-summer meal.
6 boneless, skin-off
sea salt and ground pepper
parmesan for grating
2 tablespoons olive oil
3 cloves garlic, crushed
1 medium red onion, thinly sliced
2 tablespoons drained capers
1 small eggplant, cut into 2cm pieces
4 anchovy fillets, roughly chopped
12 green olives, lightly crushed
1 teaspoon dried oregano
¼ teaspoon chilli flakes
¼ cup white wine
3 small bay leaves
400-gram tin cherry tomatoes
Equipment: 26cm ovenproof sauté pan.
Preheat the oven to 180°C fan bake.
Combine all the base ingredients in a large bowl. Add the chicken, season with salt and pepper and combine well. Tip into the sauté pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top. Grate over a generous amount of parmesan.
Bake for about 35 minutes, or until the chicken is fully cooked.