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.
|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|
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- 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.