SATURDAY COOKING: SLOW BAKE CHICKEN, TOMATO AND OLIVE

I can’t remember where I got this recipe from. It’s super easy to make and super yummy.
It’s for 6 but I did it for me and only used 2 chicken marylands.

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6 × 350g chicken marylands, trimmed
1/2 bunch thyme
4 bay leaves
5 cloves garlic, unpeeled
1 tbl lemon zest
250g cherry tomatoes
1 cup (280g) tomato purée
1/2 cup red wine
5 anchovies
1/2 cup (120g) mixed olives
salt and pepper

Method:

    1. Preheat oven to 180°C. Place all ingredients in a large heavy based saucepan. Sprinkle with salt and pepper. Cover with a tight-fitting lid.
    2. Bake for 1 hour. Remove the lid, increase oven temperature to 200°C and bake a further 30 minutes until the skin is golden.
    3. Eat!

I used some Dolmio tomato sauce instead of tomato purée and I added sliced mushrooms.

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