Adam Liaw’s new crowd-pleasing one-pan chicken couldn’t be simpler
The olive oil-rich food of Provence is often reminiscent of Spanish or Italian flavours. This crowd-pleasing one-pan chicken couldn’t be simpler.
Ingredients
6 chicken thigh cutlets, bone in and skin on
salt and pepper, to season
2 tbsp extra virgin olive oil
½ cup white wine
1 red onion, cut into 8 wedges
4 garlic cloves, peeled and bruised
15 cherry tomatoes
½ cup green olives
1 tbsp baby capers
1 lemon, cut into large chunks with the skin on
1 tbsp Herbes de Provence, or other mixed herbs
fresh baguette, to serve
Method
Step 1
Heat your oven to 200C fan-forced (220C conventional). On the stovetop, heat a large, heavy frying pan (preferably double-handled). Season the chicken well with salt and pepper. Add the oil and fry skin-down until the skin is golden brown.
Step 2
Remove the chicken from the pan and add the wine. Bring to a simmer, then return the chicken to the pan skin-up. Place the onion, garlic, cherry tomatoes, olives, capers and lemon pieces all around the chicken. Scatter with the herbs and season again with salt and pepper.
Step 3
Transfer to the oven and bake for 40 minutes uncovered, then remove from the oven and serve with thick slices of baguette.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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