A one pan meal that comes together in under an hour is always a weeknight favourite. Highlighting our tender, organic chicken drumsticks, paired with saltiness from bacon and anchovies and balanced with creamy buffalo mozzarella. It’s a dinner that’ll have everyone smiling. Serve alongside a fresh green salad or seasonal veggies and rice.
Heat a heavy based fry pan on medium heat that will comfortably fit the chicken. Add a drizzle of olive oil and add in the streaky bacon. Fry until it’s golden, usually around 5 mins.
Pat down the chicken with paper towel and season them with salt and pepper.
Add chicken into the fry pan, skin side down and fry until golden, turning half way. Usually around 10 mins. Remove from pan and set aside.
In the same pan, add in the onion, garlic and red capsicum and sauté for 10 mins on low heat. Add more oil if it starts to stick.
Add in the anchovies and fry for a couple of minutes.
Add in the tinned tomatoes, fresh tomatoes, thyme, bacon and sugar.
Bring to a boil and reduce the sauce until it’s thickened. Taste and season with salt and pepper.
Add the chicken pieces back into pan and cook in preheated oven for around 30 mins or until chicken internal temperature reaches around 70 degrees.
Remove from oven and break up the mozzarella and place in between chicken.
Turn the oven to grill and grill the cheese for 5 mins, watching carefully that it doesn’t burn.
Top the chicken with fresh basil and serve with salad or rice and seasonal veggies.
Tom Sarafian has blessed us once again withe one of his delicious recipes, highlighting his newly release Harissa alongside our Lamb Shoulder Chops. Wonderful as a starter to any dinner party or a delicious dinner for 2!
Make midweek dinners feel like less of a chore by prepping the salsa verde and lentils in advance. The easy-to-master recipe works just as well with fatty or lean pork sausages. It’s all about keeping things simple, yet full of flavour. You can find this recipe and many more delicious ones in the Ostro cookbook.
In celebration of Greek Easter, we've enlisted the help of our friend Conor Curran to share one of his favourite lamb recipes. It's a super simple dish that starts with a simple marinade for the lamb cutlets, accompanied by a grilled zucchini salad and skordalia, which is a popular garlic accompaniment in Greece.
