We love this recipe because it proves that you don’t need to use multiple pots and pans in the kitchen to make a delicious dinner or weekend lunch. Using fresh herbs, its packed with flavour and is gluten and dairy free.
1kg chicken drumsticks or thighs, bone in and skin on
Freshly ground black pepper
Handful of fresh herbs (rosemary, thyme, oregano), removed from stalk
2 brown onions, roughly chopped
4 cloves garlic, peeled
2 x 400g tins whole tomatoes, broken up
1 large glass red wine
1/2 cup green olives, whole
Small tin anchovies (50g), oil drained
- Preheat oven to 225 degrees celsius (fan oven).
- In a large baking tray, rub salt into the chicken and season with freshly ground black pepper. Coat with olive oil. Add the chopped onions, whole garlic cloves and herbs and mix well.
Bake in the preheated oven for 20 minutes.
- Reduce oven to 175 degrees Celsius. To the tray, add the wine, the tinned tomatoes (break up the tomatoes a bit with your hands before adding to the hot tray), olives and the tinned anchovies .
Cover with a double layer of aluminium foil and bake for a further 45 minutes.
- Remove the foil and cook uncovered for a final 15 minutes or until chicken falls easily off the bone.
Serve with polenta (As shown below), boiled rice or potatoes.