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Baked Chicken Thighs with dried heirloom tomatoes

Baked chicken thighs with dried heirloom tomatoes

By Ray Capaldi

4 serves

4 serves

15 mins

15 mins

30 mins

30 mins

The Bare Bird - Chicken Thigh Fillets
The Bare Bird - Chicken Thigh Fillet Tray

Ingredients

  • 4 Chicken thigh cutlets, sealed in olive oil (or chicken drumsticks)
  • 200 ml Olive Oil
  • 1 pinch of salt
  • 2 pinch of sugar (any type is fine)
  • 1 loaf farmhouse bread – dry and stale is best, and any kind of bread works.
  • 230g of green or red seedless grapes
  • 400g tinned tomatoes or jar of good quality Napoli sauce
  • 1 sprig of fresh basil to serve

Method

  1. Toss grapes with 50ml of olive oil, a pinch of salt and sugar in a small baking tray.
  2. Cut heirloom tomatoes in half, and sprinkle sugar and salt lightly on the cut side with a drizzle of olive oil. Face them down in a baking tray and put in the oven with grapes for 1 hour to dry on 60 degrees.
  3. Heat 50ml of olive oil in a pan and add broken up bread to fry off. Remove from pan and set aside.
  4. Heat a further 50ml of olive oil to the pan and seal the chicken.
  5. Once grapes and tomatoes are finished, cook chicken in the oven in a separate pan at 170 degrees for 15 minutes. Remove from oven, pour Napoli or tinned tomatoes around the chicken in pan and return to oven for a further 10 minutes.
  6. Remove from oven, and arrange chicken, Napoli, tomatoes, fried bread and grapes on a large serving plate. Top with fresh basil to serve.

 

Chefs note: Sourdough, farmhouse, or multigrain bread is best, cut in thick chunks.

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