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.
Ingredients:- 1 brown onion, diced
- 3 garlic cloves, finely chopped
- 1 red capsicum, sliced
- 2 anchovies, finely chopped
- 400g tin cherry tomatoes
- 125g buffalo mozzarella
- 200f fresh tomatoes, chopped
- 5 sprigs thyme, pulled off the stems
- ½ tsp sugar
- Fresh basil
Method:
- Preheat oven to 180 degrees.
- 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.
