Mediterranean Chicken

Submitted By:
KitchenLover


Background Info:
A flexible one-pot dish that just needs a crisp green salad or lightly-cooked green vegetable to make it a feast. No. of Servings:
4 Preparation time:
15min(s) Course:
Main Cooking time:
1hr(s) 20min(s) Cooking Instructions:
Heat oven to 180 (160 for fan oven)

Heat a large non-stick pan. Sizzle the chicken thighs, skin-side down for 10 minutes until skin is crisp and golden. Turn thighs over and seal underside for 5 minutes. Remove from pan and set aside.

Fry the shallots for 4-5 minutes until just picking up colour, add the chopped garlic cloves, cherry tomatoes and chorizo. Stir round for a minute or two. Add the bean mix, wine and fresh thyme sprigs. Season.

Put bean and vegetable mixture into large shallow ovenproof dish. Put chicken thighs on top in a single layer. Cover with foil and cook in oven for 45 minutes.

Remove the foil and continue cooking for further 10-15 minutes until sauce is reduced and chicken cooked.