I didn't have the intention of doing another dish on the pub night, but after opening up the pack of chicken for the Chicken & Bacon dish, I noticed that the expiry date was the day before, and I didn't fancy waiting another day on top before cooking.
Not unlike the previous dish, I didn't really have the time for messing around, so wanted to do something where I could just assemble and leave in the oven whilst I got ready.
I was very pleased with the outcome of this dish and it incorporated some of the ingredients that I'd used with the steak tartare.
I'm glad I cooked another dish, as by the time I got back from the pub later on, it was a much better option to tuck into that a greasy burger or pizza!
Ingredients:
4 chicken thigh fillets
1/2 carton of chopped tomatoes with garlic, onion and herbs
2 pickled gherkins, finely sliced
6-8 cherry tomatoes, halved
6 anchovy fillets
handful of fresh basil
125ml rose wine
olive oil
Method:
1. Remove the basil storks, tear the leaves and place into an ovenproof dish.
2. Add the sliced gherkin and anchovy fillets with a touch of olive oil. Add the halved tomatoes, chopped tomatoes and herbs, chicken fillets and the wine then spoon over a bit more olive oil.
3. Pop into the oven for 10 minutes, then stir the ingredients and ensure that the chicken thighs are now covered with the sauce. Bake for another 10-15 minutes then serve.
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