Sunday, March 22, 2015

Recipe: Italian Leerdammer Baked Chicken

An absolutely delicious one pot (or one baking dish!) recipe, really easy and really tasty. The tomatoes and potatoes soften into the stock to make a delicious sauce, and the chicken thighs stay moist, and flavored beautifully by the sun dried tomato paste. Sun dried tomato paste is a little bit of a pricey ingredient but it really brings a dish alive, I love it. Use your favourite olives in this dish- i love to use Queen green olives, stuffed with sun dried tomatoes, but in the past I have made this with kalamata olives, or green olives stuffed with garlic or stuffed with feta. I love olives- a well stocked deli counter with numerous bowls of these purple and green gems makes me a very happy foodie. Serve this with rice or crusty bread to soak up the sauce.

Italian Leerdammer Baked Chicken (serves 2 generously!)

4 or 5 chicken thighs (depending on size)
550g new potatoes, quartered
½ red onion, sliced
2 garlic cloves, finely chopped
2 tbsp fresh basil, chopped (plus extra for garnish)
250ml chicken stock
Salt and pepper
2 tbsp olive oil
1 tbsp sundried tomato puree
300g ripe tomatoes, diced
125g stuffed green olives
225g grated Leerdammer

1)      Preheat oven to 180C. Put the potatoes, onion, garlic, fresh basil, chicken stock and some salt and pepper into a large ovenproof dish. Put the chicken thighs on top, mix together the olive oil and sundried tomato puree, and brush evenly over the chicken thighs.
2)      Bake in the oven for 45 minutes. Remove, add the diced tomatoes and olive, and bake for a further 20 minutes. Remove, top with the grated Leerdammer, and return to the oven for about 5 minutes, or until the Leerdammer has melted nicely. Garnish with fresh basil and serve! 

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