Chicken Provencal Tray Bake Recipes

CHICKEN PROVENCAL TRAY BAKE

Chicken provencal tray bake image

Based on the classic southern French dish, this simple, one-tray recipe is bursting with Mediterranean sunshine.

Time 55m

Number Of Ingredients 10

Ingredients

1 onion, cut into thin wedges
2 tsp olive oil
4 chicken thighs, skin removed
4 streaky bacon rashers
2 medium tomatoes, cut into wedges
4 thyme sprigs, leaves picked
400 g chopped tomatoes with olive oil and garlic
400 g haricot beans, drained and rinsed
2 sherry vinegar (approx. 1-2)
½ 25g pack flat leaf parsley, leaves roughly chopped

Steps:

Preheat the oven to 220˚C, gas mark 7. Put the onion in a medium roasting tin, toss in the oil and season. Cook in the centre of the oven for 10 minutes. Meanwhile, wrap each chicken thigh in a rasher of bacon. Add to the roasting tin with the tomatoes; scatter over the thyme, season and roast for 15 minutes.
Spoon any excess fat out of the tin and discard, then stir through the chopped tomatoes and haricot beans. Cook for 20 minutes more, until the bacon is crisp and the chicken is thoroughly cooked, the juices run clear and no pink meat remains. Stir in the vinegar, scatter over the parsley and serve with steamed greens, if liked.

Nutrition Facts : Calories 362 calories, Carbohydrate 15 g, Fat 16 g, Fiber 7 g, Protein 35 g, SaturatedFat 4.3 g, Sodium 0.9 g, Sugar 7.6 g

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