- Chicken & Tomato Bake With Boulangere Potatoes.jpg (39.87 KiB) Viewed 846 times
Preparation Time: 15 minutes
Cooking time: 1 hour
Serves: 4
If served as four portions, provides 350 cals, 8g fat (of which 1.5g saturates), 11g sugar and 1.3g salt per portion.
Ingredients
- 1 tbsp light olive oil
- 2 medium onions, finely sliced
- 2 garlic cloves, finely chopped
- ½ tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp dried oregano
- 8 skinless & boneless chicken thighs
- 125ml (4fl oz) rose or white wine
- 125ml (4fl oz) chicken stock
- 1 x 400g (16oz) can chopped tomatoes, drained
- Salt & pepper
- 1 tsp lemon juice
- Chopped parsley to garnish
Boulangere potatoes:
- Low-cal spray
- 300g (12oz) celeriac washed, peeled & thinly sliced
- 300g (12oz) potatoes, washed & thinly sliced
- 1 tsp dried thyme
- 1 tsp garlic granules
- 500ml (18fl oz) hot vegetable stock
- Salt & pepper
Method
1. Heat the oil in a large, lidded saute pan. Add the onions and cook over a low heat until they have softened. Add in the garlic, thyme, rosemary and oregano and cooked for a further minute.
2. Next, add in the chicken thighs and fry for 2 - 3 minutes. Pour in the wine and chicken stock, followed by the tomatoes.
3. Season and add in the lemon juice.
4. Simmer with the lid on for 20 minutes then remove the lid and simmer for a further 10 minutes until the liquid has reduced a little and the chicken is tender and cooked through. Serve with a sprinkling of parsley.
5. To make the boulangere potatoes, first pre-heat the oven to 200°C/Fan 180°C/Gas Mark 5.
6. Spritz a deep 15 x 22 centimetre (6 x 9 in) baking dish with low-cal spray, arrange the celeriac and potatoes in layers inside the dish, sprinkling a little dried thyme and garlic granules on each layer.
7. Pour the hot stock over the layers, season with salt and a good grind of black pepper, cover in foil and bake for 25 minutes.
8. After 25 minutes remove the foil and bake uncovered for a further 20 minutes or until the top is browned and the vegetables tender.
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