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Ingredients
- 6 chicken thigh cutlets
- 2 cloves garlic (chopped)
- 1 tbsp flat-leaf parsley (chopped)
- 1 tbsp lemon juice
- salt and pepper
- 1/2 cup flour
- ¼ cup olive oil
- 1 onion (sliced)
- 100ml dry white wine
- 2 potatoes (peeled and cut into 4-5cm chunks)
- 400g can diced tomatoes
- 1 tbsp tomato paste
- 1/2 tsp dried chilli flakes
- 1 zucchini (sliced 1cm thick)
Method
Preheat oven to 200C. Halve 6 chicken thigh cutlets and coat with 2 cloves garlic (chopped), 1 tbsp flat-leaf parsley (chopped), 1 tbsp lemon juice, salt and pepper. Dust thighs with 1/2 cup flour. Heat ¼ cup olive oil in an ovenproof dish and cook chicken over medium heat for 3-4 minutes each side. Remove and set aside. Add 1 onion (sliced) to dish and cook for 2-3 minutes. Return chicken to dish with 100ml dry white wine, 2 potatoes (peeled and cut into 4-5cm chunks), 400g can diced tomatoes, 1 tbsp tomato paste and 1/2 tsp dried chilli flakes. Bake, covered, for 15 minutes. Add 1 zucchini (sliced 1cm thick) and bake for a further 15 minutes or until chicken is tender. Rest for 5 minutes.
Serve with a green salad.
