Chicken in a Tomato and Olive Sauce Tray Bake

When you’ve been busy WFH, let the NEFF Slide&Hide® oven do all the work when dinnertime comes around. NEFF’s Baked Chicken in Tomato & Olive Sauce is a delicious, easy all-in-one mid-week meal. #NEFFpassion

INGREDIENTS

3 tbsp olive oil
2 tbsp harissa paste
6 boneless, skinless chicken thighs
1 onion, sliced
2 sticks of celery, thinly sliced
3 cloves garlic, finely diced
¼ tsp salt
¼ tsp pepper
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
3 tbsp Cognac
500g tomato passata
200g black pitted olives
1 tbsp capers
1 tin of chickpeas
2 tbsp fresh thyme, chopped
200ml chicken stock
2 tbsps parsley, chopped

Allergens are marked in RED

Step 1

Preheat the oven to CircoTherm® 170°C, with medium steam added.

Step 2

Heat two tablespoons of oil in a large frying pan. Fry the onion, garlic, celery and sliced peppers with the salt and pepper. Fry on a medium heat for 3-5 minutes, until softened.

Step 3

Add the Cognac and cook until most of the liquid has evaporated. Then add the passata, olives, capers, chickpeas and thyme. Pour in the stock, bring to the boil and then transfer to an oven proof dish.

Step 4

Brush the harissa paste onto the chicken thighs and place them on top of the tomato and olive sauce.

Step 5

Cook for 30 minutes, until the chicken is cooked.