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 |
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.