serves
6
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Tinned Tomatoes
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 6 chicken thigh cutlets
- 2 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp flour
- 1 tsp chicken stock powder
- Salt and black pepper
- ½ cup (125 ml) red wine
- 400 g can whole peeled tomatoes
- 3 garlic cloves, roughly chopped
- 1 large brown onion, thickly sliced
- 1 red capsicum, thickly sliced
- 1 cup mixed olives
- 2 tbsp olive oil
- 2 tbsp finely chopped flat-leaf parsley, to serve
- Sourdough, to serve
Instructions
- Preheat the oven to 200˚C (fan-forced). In a large bowl, toss the chicken cutlets with the paprika, oregano, flour, half the chicken stock powder and a generous pinch of salt and black pepper.
- Combine the red wine, tomatoes, garlic, onion, remaining stock powder and 1/2 cup water in a large baking dish and mix well to combine. Top with the onion, capsicum, olives and the seasoned chicken, ensuring the chicken skin sits above the liquid. Drizzle with the olive oil and bake for 35 minutes. Grill for a few minutes at the end if you like, to brown the chicken skin.
- Remove from the heat and allow to cool slightly before sprinkling with the parsley. Serve the chicken cacciatore tray bake with sourdough on the side.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Tinned Tomatoes
