Chicken baked in tomato and artichoke sauce
|6||Chicken legs, drumsticks and thighs separated|
|3 cloves||Crushed garlic|
|1||Salt & freshly ground pepper|
|2 cans||Chopped tomatoes, 400g each can|
|425 g||Artichoke hearts, canned|
|1||Red pepper, thinly sliced with seeds removed|
|2 tbsp||Fresh oregano, chopped|
- Preheat oven to 190 degC. Rub the chicken pieces all over with crushed garlic and season well with salt and pepper, then place in a casserole dish to fit in one layer.
- Pour tomatoes over chicken, then scatter with the artichokes, sliced pepper and oregano.
- Bake uncovered for 1 hour or until the juices run clear when a thin knife is inserted as far as the bone in the thickest part of the chicken's thigh. Serve chicken pieces with the resulting sauce.
Tip: I recommend serving this delicious chicken dish with mashed potatoes, pasta, steamed rice or couscous and a steamed green vegetable such as beans or broccoli.
This dish is best matched with
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