Chicken and Tomatoes

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Preheat the oven to 200°C.

Place chicken thighs on a plate and drizzle with extra virgin olive oil and top with herbs (optional). Allow the chicken to come to room temperature before cooking, approx 20 minutes out of the fridge.

Melt 1 tbsp butter each in two fry pans. Once melted, add a drizzle (1 tsp) of extra virgin olive oil to the larger pan for the tomatoes to stop the butter burning.

Melt the butter over low heat for the chicken.

Add the chopped tomato to the larger pan and stir well to sauté.

Add a pinch of salt flakes to the tomato and stir in well.

Add a small pinch of salt to the skin side of the thighs and then place them in the pan, one at a time, skin side down, over low heat.

Note, too high heat for the chicken will shrink the meat and take away the tenderness.

Check the thighs after 1-2 minutes for golden colour and when golden, turn over.

Continue to stir the tomato and when cooked, add a splash of verjuice and mix through.

Once the thighs are golden on the second side, remove from the heat onto an oven-safe dish, pour over the juices, and place in the preheated oven for 9 minutes.

Lower the heat of the tomatoes to a simmer and add some freshly ground black pepper and fresh lemon thyme, then take off the heat.

After 9 minutes, remove the chicken from the oven drizzle with verjuice, and leave to rest for 10 minutes.

To warm the serving dish place it in the turned off oven.

Return the tomato to the heat, add the resting juices from the chicken and bring to a boil.

Serve out the tomato as a bed on the dish, then top with the chicken.

Optional garnish, chop up some green zebra tomatoes and toss through some fresh baby dill and mint, place this on top of your dish and serve immediately.

Maggie Beer
Cooking Hampers

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