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Herb-roasted chicken thighs with ratatouille and olive and red wine sauce

Herb-roasted chicken thighs with ratatouille and olive and red wine sauce is a chicken recipe made with Olive Oil, Garlic Crushed, and Tomato Pur E. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 1 clove
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Heat the remaining oil in an ovenproof frying pan and place the chicken in skin-side down.

2. 2

   Press down on the chicken with a spatula and fry for 4-5 minutes, or until the skin is crisp.

3. 3

   Turn over and fry for another 3-4 minutes, then transfer to the oven to roast for 8-10 minutes, or until the chicken is cooked through.

4. 4

   For the ratatouille, in a another pan gently fry the onion and garlic in the oil over a medium heat until softened, about 3-4 minutes.

5. 5

   Add the courgette and aubergine and fry until they start to take on some colour, about five minutes.

6. 6

   Stir in the chopped tomato, tomato purée, water and olives.

7. 7

   Reduce the heat and simmer for 2-3 minutes before stirring through the fresh basil.

8. 8

   For the olive and red wine sauce, bring the wine in a pan to the boil and crumble in the stock cube, stirring until the cube has dissolved.

9. 9

   Add the hot water, then reduce the heat and simmer for 4-5 minutes before stirring in the olives.

10. 10

    To serve, place the chicken thighs on a serving plate and spoon the ratatouille on the side.

11. 11

    Drizzle the olive red wine sauce around the edge of the plate and serve.