A winner of a chicken dinner! Chicken thighs, capsicums, whole shallots with tomatoes sauteed in delicious Westgold butter, olives and sage give this one pan wonder a delicious Italian twist.
Serve with buttery garlic bread for a heavenly home-made dinner.
8 chicken thighs, bone in
8 shallots, peeled
1 red & 1 green capsicum, sliced
2T Westgold Salted Butter
2T olive oil
1c vegetable stock
4-6 garlic cloves, halved
2T fresh herbs, chopped
200gm black olives
Salt and pepper
1 pizza bread
50gm Westgold Salted Butter
2 garlic cloves, crushed
1/4c parsley chopped
Preheat the oven to 180deg.
Heat an oven proof frypan and melt the butter and olive oil.
Add the chicken and brown on both sides.
Remove chicken from the pan and add the shallots, peppers and garlic and saute for 5 mins.
Add the chicken back to the pan & add the passata, stock, olives and herbs. Season.
Place pan in the oven and cook for 45-60mins until cooked through.
While the chicken is cooking, prepare the garlic bread.
Soften the butter, add the garlic & parsley and stir until smooth.
Spread all over the bread and place on an oven tray.
Remove the chicken from the oven and increase the oven temperature to 200deg.
Cook the garlic pizza bread until browned and crispy.
Cut garlic pizza bread into slices and serve with the chicken.