Start the week with this wonderfully filling Cathedral City Baked Garlic Chicken with Vine Tomatoes, Thyme and Cheddar Crumble.
Serves: 4
Cooking Time: 50 minutes
What you will need:
- 6 chicken thigh fillets
- 1 tbsp. olive oil
- 6 vine baby tomatoes, halved
- 3 tbsp. fresh breadcrumbs
- 1 tbsp. fresh thyme, chopped
- 2 garlic clove, crushed
- 1 tbsp. mixed seeds, such as sesame, pumpkin or sunflower
- 2 tbsp. Cheddar, grated
- 150ml chicken stock or white wine
What to do:
- Preheat the oven to 190ºC, gas mark 5. Season the chicken pieces. Heat the oil in a non-stick frying pan and cook the chicken thighs on both sides until golden. Drain on kitchen paper and place in a greased shallow baking dish.
- Arrange the tomatoes over the chicken thighs. Mix the breadcrumbs, crushed garlic, thyme, seeds, Cheddar and seasoning then scatter over. Pour in the stock or wine and bake for 45–50 minutes until the top is crisp and golden and the chicken cooked through.
- Divide the fillets into four servings and serve with a baked potato and a green dressed salad
Recipe courtesy of Cathedral City