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Preparation time:
15 Minutes
Cooking time:
45 Minutes
Serves:
6
Calories:
235
(per serving)
Fat:
8
g (per serving)
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Ingredients
1 onion cut into thin wedges
1 orange, sliced
6 cinammon sticks
3 sprigs of fresh thyme
6 chicken portions
1 tbsp vegetable oil
2 garlic cloves, crushed
1/4pt/150ml dry white wine (or water if preferred)
Seasoning
2 tomatoes sliced
fresh chopped thyme and whole black olives to garnish
Preheat the oven to Gas Mark 6/400F/200C. Place the onion, orange, cinnamon and thyme in a shallow ovenproof dish. Place the chicken portions on top, then brush with the oil and sprinkle with the garlic. Pour over the wine then season. Cover with foil and bake for 30 minutes. Increase the oven temperature to Mark 7/425F/220C, remove the foil from the dish and cook for a further 15 minutes to brown the chicken. Add the tomato slices 5 minutes from the end of cooking.
Transfer the chicken portions to a serving dish with the onion, orange and tomato slices and cinnamon sticks, discarding the sprigs of thyme. Sprinkle with fresh chopped thyme and garnish with black olives. Serve with crusty bread and a green salad.
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