Tuscan Chicken

Name: Tuscan Chicken
Cook time: 40 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 leek, sliced 1cm; 1 fennel bulb, cut into wedges; 2 Tbsp rosemary, roughly chopped; 400g pumpkin wedges; 2 tsp olive oil ^; 2 cauliflower halves, cut into small florets; 1 lemon, thinly sliced; 600g free range chicken thighs; 1 pack herb & garlic green olives; 1½-2 cloves garlic; 2 big handfuls of fresh flat-leaf parsley; 1 bunch of fresh basil; 1 handful of fresh mint; 1 small handful of capers; 1 small handful of gherkins, in sweet vinegar; 6 quality anchovy fillets; 1 tablespoon Dijon mustard; 3 tablespoons red wine vinegar; 8 tablespoons really good extra virgin olive oil

8 steps

Cook:40min

Winter one pan option. Energy 1787kJ Energy 422kcal Protein 31.8g Fat 24g Carbohydrate 15.5g Refined Sugar Free Lower Calories Under 30g Carbs

Updated at: Thu, 17 Aug 2023 11:35:36 GMT

Nutrition balance score

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Ingredients

4 servings

Tray Bake

2 Tbsprosemary

400gpumpkin wedges

2 tspolive oil

2 halvescauliflower

cut into small florets

1lemon

thinly sliced

600gchicken thighs

free range

1 packherb & garlic green olives

To Serve 100g salsa verde

1.5 clovesgarlic

2 handfulsfresh flat-leaf parsley

1 bunchfresh basil

1 handfulfresh mint

1 handfulcapers

1 handfulgherkins

in sweet vinegar

6anchovy fillets

quality

1 tablespoondijon mustard

3 tablespoonsred wine vinegar

8 tablespoonsextra virgin olive oil

Instructions

Step 1

Preheat oven to 220°C (or 200°C fan bake).

OvenPreheat

Step 2

Slice leek. Cut fennel set aside soft fronds for garnishing. Chop rosemary. Toss together on a lined oven tray with pumpkin wedges, olive oil and season with salt and pepper. Bake in the oven for an initial 15 minutes.

Step 3

While vegetables cook, cut cauliflower into small florets and thinly slice lemon. Pat chicken dry and season with salt and pepper. Heat oil in a medium frypan on medium-high heat. Cook chicken for about 2 minutes each side, until golden but not cooked through.

Step 4

When bake has been cooking for 15 minutes remove from oven and add cauliflower and olives. Top with chicken thighs and place lemon slices on top of chicken. Return to oven to bake for a further 12-15 minutes, until vegetables are tender and chicken is cooked through.

Step 5

Peel the garlic and pick the herb leaves, then finely chop on a large board with the capers, gherkins and anchovies.

Step 6

Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.

Step 7

Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.

Step 8

Bake dolloped with salsa verde. Sprinkle over reserved fennel fronds.