A chicken dish loaded with vegetables that can be cooked in one pot.
Ingredients
1 tbspn butter
2 tbspn olive oil
750g kipfler potatoes, halved length-ways
1.5kg chicken, cut into 8
2 Spanish onion, sliced
1 leek, rinsed and sliced
2 cloves of garlic, peeled and sliced
1 red capsicum, sliced
1 yellow capsicum, sliced
800g tinned crushed tomatoes
handful oregano leaves
handful parsley, chopped
half cup stuffed green olives, halved
Instructions
Pre-heat oven to 180C (375F).
Rub half the butter over the base of a large roasting dish then sprinkle with a little of the oil. Place potatoes cut-side up on the bottom of the dish. Season.
Heat remaining butter and oil in a large frying pan over high heat. Brown the chicken pieces then remove with a slotted spoon and place on top of the potatoes. Season chicken.
Turn down the heat and add onions and leeks and cook until softened, about 4 minutes. Add garlic and stir for another minute.
Add capsicums and cook until slightly softened, about 2 minutes.
Remove the pan from the heat and spoon the vegetables over the chicken.
Pour over the tomatoes and sprinkle with oregano.
Cover dish with foil and place in the oven for 45 minutes. When cool, freeze if desired or when ready to serve, sprinkle with parsley and olives.
Recipe by Hotly Spiced at http://hotlyspiced.com/one-dish-chicken/