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One-tray chicken scarpariello

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Meet the Italian tray bake that’s also known as “shoemaker’s chicken”. Simple sausage lends all the flavour to this easy dinner that literally involves throwing ingredients into one tray before baking.

7 Ingredients


  • 1 brown onion, halved, thinly sliced

  • 1.5kg skin-on chicken thigh cutlets, excess skin removed, skin scored

  • 4 Italian sausages, casings discarded

  • 60ml (1/4 cup) white wine

  • 125ml (1/2 cup) Massel chicken style liquid stock

  • 280g btl chargrilled peppers, drained, coarsely chopped

  • Fresh basil leaves, to serve (optional)

3 Method Steps


  • Step 1

    Preheat oven to 220C/200C fan-forced. Place the onion

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    (1 brown onion, halved, thinly sliced) in the base of a 19cm x 26cm (base measurement) ceramic dish. Top with the chicken (1.5kg skin-on chicken thigh cutlets, excess skin removed, skin scored). Season. Crumble the sausage (4 Italian sausages, casings discarded) around the chicken. Cook for 25 minutes or until the chicken is light golden.


  • Step 2

    Add the wine (60ml (1/4 cup) white wine) and stock (125ml (1/2 cup) Massel chicken style liquid stock) to the dish. Cook, uncovered, for a further 25 minutes or until the chicken is golden.

  • Step 3

    Add the peppers (280g btl chargrilled peppers, drained, coarsely chopped) to the chicken and serve sprinkled with basil (Fresh basil leaves, to serve (optional)), if using.
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Image by Alison Adams

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