Delicious free range chicken thighs stuffed with spinach, feta and tomato from Milford’s Well Hung Butcher, makes this show stopper of a one pan dish just so super simple. The Courgette, tomato and basil ratatouille is juicy, fresh and fragrant. The walnuts add a lovely nutty crunch and a dusting of freshly grated parmesan adds that umami finish.
This is summer in a pan. This is Italy in a pan. This is delicious in a pan.
Prep time: 10 mins
Cook Time: 40 mins
Serves: 3 - 4
INGREDIENTS
6 chicken thigh fillets
1 medium red or white onion finely sliced
2 large courgettes chopped into large chunks
250g cherry tomatoes, sliced in half
1 tsp dried oregano or thyme
1 bulb garlic, finely chopped
2 tbsp olive oil
2 tbsp red wine vinegar
75g walnut pieces (optional)
4 bay leaves
1 bunch fresh basil
1 tsp salt or more/less to taste
Lots of freshly ground black pepper.
METHOD
Heat oven to 180°C.
Arrange bay leaves, onion, garlic and half the basil over the bottom of your Legacy Pan. Place courgettes in a ring around the inside edge of the pan, then fill in the gaps with all of the tomatoes except two.
Mix salt, olive oil and red wine vinegar together and drizzle over the vegetables, turn the courgettes so both sides are well oiled.
Arrange the chicken thighs on top of the vegetables as per photo. Fill central hole with walnut pieces and the last of the tomatoes, finish with a drizzle of olive oil and lots of black pepper and tuck in the rest of the basil leaves, reserving a few for when you serve.
Bake for 40 minutes.
Decorate with the remaining basil leaves and serve hot and delicious to the table with grated parmesan on the side.
