Chicken thigh cutlets with vegies
Quick, easy, healthy and nutritious.
Ingredients
6 chicken thigh cutlets
2 cloves garlic (chopped)
1 tbsp flat-leaf parsley (chopped)
1 tbsp lemon juice
salt and pepper
1/2 cup flour
¼ cup olive oil
1 onion (sliced)
100ml dry white wine
2 potatoes (peeled and cut into 4-5cm chunks)
400g can diced tomatoes
1 tbsp tomato paste
1/2 tsp dried chilli flakes
1 zucchini (sliced 1cm thick)
Method
Preheat oven to 200C. Halve 6 chicken thigh cutlets and coat with 2 cloves garlic (chopped), 1 tbsp flat-leaf parsley (chopped), 1 tbsp lemon juice, salt and pepper. Dust thighs with 1/2 cup flour. Heat ¼ cup olive oil in an ovenproof dish and cook chicken over medium heat for 3-4 minutes each side. Remove and set aside. Add 1 onion (sliced) to dish and cook for 2-3 minutes. Return chicken to dish with 100ml dry white wine, 2 potatoes (peeled and cut into 4-5cm chunks), 400g can diced tomatoes, 1 tbsp tomato paste and 1/2 tsp dried chilli flakes. Bake, covered, for 15 minutes. Add 1 zucchini (sliced 1cm thick) and bake for a further 15 minutes or until chicken is tender. Rest for 5 minutes.
Serve with a green salad.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
