Red Wine, Rosemary and Onion Baked Chicken
- Prep
- 15
- Cooking time
- 40
- Serves
- 4
Method
- Preheat oven to 180°C. Put chicken, extra virgin olive oil, garlic and stock cube in a large zip-lock bag. Massage well to coat and set aside whilst making the sauce.
- Put wine, canned tomatoes, tomato paste, caramelised onion and rosemary into a large baking dish. Season with salt and pepper. Stir until combined. Remove chicken from bag and arrange in sauce, along with trussed tomatoes. Season with pepper.
- Bake for 40 minutes or until chicken is cooked through. Serve with mashed potato and steamed vegetables on the side.
Ingredients
- 4 chicken marylands (or you could use 8 chicken thigh fillets )
- ¼ cup Cobram Estate Classic Extra Virgin Olive Oil
- 2 cloves garlic, crushed
- 1 chicken stock cube, crumbled
- 250ml red wine
- 400g can cherry tomatoes in natural juice
- ¼ cup tomato paste
- ½ cup store-bought caramelised onion relish or chutney
- 4 sprigs rosemary
- Sea-salt flakes and freshly ground black pepper, to season
- 250g trussed cherry tomatoes
- Mashed potato, to serve
- Steamed green vegetables, to serve
