Escape to Provence with this dish rich with olives, tomatoes and capsicums.
- Preheat oven to 200C. Place the tomato, capsicum and onion in a large flameproof roasting dish. Add oil and toss to combine. Season. Roast for 25 minutes or until softened slightly.
- Meanwhile, season the chicken with salt and pepper. Heat a large, non-stick frying pan over high heat. Cook half the chicken, skin-side down, for 2 minutes or until light golden. Turn and cook for 2 minutes. Transfer to a large plate. Repeat with the remaining chicken.
- Add the tomato paste, garlic and fennel to the tomato mixture and stir to combine. Pour over the stock and wine. Top with the chicken and half the marjoram. Roast for 40 minutes or until the chicken is tender.
- Transfer the chicken to a platter. Cover loosely with foil. Place roasting dish over high heat. Simmer, stirring often, for 10 minutes or until reduced slightly. Stir in the olives and remaining marjoram. Pour around the chicken. Serve with Potato Pave and mixed salad leaves.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set