Make the most of the in-season selection of tomatoes and pair it with some simple crispy skinned chicken! With Valentine's Day around the corner, this is the perfect, easy dish to spoil your loved ones. It's made in under an hour and the juices from the chicken are something else! Trust us, you'll be licking your plate clean.
500g Chicken Thigh Chops
1 red capsicum, cut into chunks
2 small bell horn peppers, cut into chunks
2 roma tomatoes, cut into chunks
250g cherry tomatoes
2 red onions, cut into chunks
7 garlic cloves, bruised (separated)
100g Sicilian olives - optional
125ml white wine
125ml chicken stock
4 sprigs of thyme
Preheat oven to 200 degrees.
Place the capsicums, tomatoes, onion, 4 garlic cloves and olives in a baking dish, drizzle with olive oil and season with salt and pepper. Cook for half an hour or until slightly jammy and cooked through.
While the veg is cooking, heat a cast iron pan on the stove on medium heat. Pat the chicken skin dry and season with salt.
Once the pan is hot, add the chicken chops in, skin side down.
Allow it cook for around 5-8 mins or until the skin is nice and crispy. You don't want to do it on a heat too high because you want to give the chicken skin time to render and get super crispy. Season the underside of the chicken with salt and pepper.
Once the skin side is golden, remove the pan and set aside.
Turn the pan to low and add in the wine to deglaze the pan.
Add in the 3 cloves of garlic and the stock and let it simmer for a few mins.
Add in herbs and then place the chicken pieces back in, avoiding getting the chicken wet.
Place in oven for 15 mins or until the chicken pieces are cooked through.
Serve the chicken on a bed of the roasted veg and the juices from the pan.