Baked Chicken Thighs with Heirloom Tomatoes
By Raymond Capaldi
4 serves
15 mins
30 mins
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
- Toss grapes with 50ml of olive oil, a pinch of salt and sugar in a small baking tray.
- 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.
- Heat 50ml of olive oil in a pan and add broken up bread to fry off. Remove from pan and set aside.
- Heat a further 50ml of olive oil to the pan and seal the chicken.
- 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.
- 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.