Waitrose and Partners
Chicken provencal tray bake

Chicken provencal tray bake

0 out of 5 stars Failed to fetch ratingsRate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook45 mins
  • Total time55 mins

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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,515kJ/ 362kcals

Fat

16g

Saturated Fat

4.3g

Carbohydrates

15g

Sugars

7.6g

Fibre

7g

Protein

35g

Salt

0.9g

Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet