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Chicken provencal tray bake
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Based on the classic southern French dish, this simple, one-tray recipe is bursting with Mediterranean sunshine.
1 onion, cut into thin wedges
2 tsp olive oil
4 chicken thighs, skin removed
4 rashers streaky bacon
2 medium tomatoes, cut into wedges
4 thyme sprigs, leaves picked
400g can chopped tomatoes with olive oil and garlic
400g can haricot beans, drained and rinsed
1-2 tsp sherry vinegar
½ x 25g pack flat leaf parsley, leaves roughly chopped
1. Preheat the oven to 220˚C, gas mark 7. Put the onion in a medium roasting tin, toss in the oil and season. Cook in the centre of the oven for 10 minutes. Meanwhile, wrap each chicken thigh in a rasher of bacon. Add to the roasting tin with the tomatoes; scatter over the thyme, season and roast for 15 minutes.
2. Spoon any excess fat out of the tin and discard, then stir through the chopped tomatoes and haricot beans. Cook for 20 minutes more, until the bacon is crisp and the chicken is thoroughly cooked, the juices run clear and no pink meat remains. Stir in the vinegar, scatter over the parsley and serve with steamed greens, if liked.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.