Chicken provencal tray bake

Name: Chicken provencal tray bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 onion, cut into thin wedges; 2 tsp olive oil; 4 chicken thighs, skin removed; 4 streaky bacon rashers; 2 medium tomatoes, cut into wedges; 4 thyme sprigs, leaves picked; 400 g chopped tomatoes with garlic and olive oil; 400 g haricot beans, drained and rinsed; 2 sherry vinegar (approx. 1-2); ½ 25g pack flat leaf parsley, leaves roughly chopped

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Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

1 onion, cut into thin wedges
2 tsp olive oil
4 chicken thighs, skin removed
4 streaky bacon rashers
2 medium tomatoes, cut into wedges
4 thyme sprigs, leaves picked
400g chopped tomatoes with garlic and olive oil
400g haricot beans, drained and rinsed
2 sherry vinegar (approx. 1-2)
½ 25g pack flat leaf parsley, leaves roughly chopped

Method

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.
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.