Our favourite Mediterranean flavours of briny olives and capers, garlic, salty anchovies, and tomatoes mingle beautifully in this punchy late-summer meal.
Serves: 4
INGREDIENTS
6 boneless, skin-off
chicken thighs
sea salt and ground pepper
parmesan for grating
Base
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.
METHOD
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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.