Oregano is one herb that has been flourishing in the garden over the cooler months, hence the use of it in this simple chicken dish. I prefer to cook with organic chicken, and often stock up when it is on sale and pop it in the freezer. Serve this dish with steamed rice and a fresh green vegetable on the side. It’s tasty and simple.
Ingredients
| 1 cup | Oregano leaves (Main) |
| ¼ cup | Fresh italian parsley |
| 1 cup | Grated parmesan cheese (Main) |
| ¼ cup | Olive oil (Main) |
| 1 Tbsp | Olive oil, for pan frying |
| 2 | Red onions, sliced |
| 3 | Garlic cloves, crushed |
| 2 Tbsp | Balsamic vinegar |
| 1 cup | Chicken stock |
| 8 | Chicken thighs, boneless and skinless (Main) |
| 1 drizzle | Olive oil, extra |
| 4 servings | Rice |
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Directions
- Preheat an oven to 180C.
- Place the oregano leaves, parsley, parmesan and first measure of olive oil into a kitchen processor. Pulse until all are well combined. Season with salt and pepper.
- Heat the tablespoonful of oil in a frying pan. Add the red onions and garlic, cooking slowly for 10 minutes to soften. Add the balsamic and chicken stock, stirring through.
- Spread the onion mixture into an ovenproof baking dish. Place the chicken thighs on top, snuggling them among the onions. Place a spoonful of the oregano mixture on to each thigh.
- Drizzle over a little extra olive oil, cover and place into the oven for 40 minutes, removing the cover after 20 minutes. Serve hot with rice or mashed potatoes.
More of Angela's recipes in the lead-up to spring
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