Another everyday cooking recipe which I tired today and I loved! The method is kinda close to the Tagine, that's why I decided to give it a go. I used the chicken pieces I had at home only, but next time I will try to use different chicken pieces. I will also try different type of bell pepper colors to make it more colorful.
By the way I dislike cooking chicken with its skin. But I was told it's good to keep it while baking especially, and remove it later because it makes the mixture more moist and tender when cooked with the skin.
As a side dish I made a thin sliced potato gratin which I think is the quickest homemade gratin. I only slice the potato mix it with a bit of salt, olive oil, 2 minced garlic cloves. Place it on a oven plate and add 2 dl of cream with a 1 tsp truffles oil. Mixed it well and bake it for about 20 min in 200 c. You will find the recipe below, enjoy!
You will need:
2 kg chicken fillet
250g cherry tomatoes, split
2 bell peppers, cut into pieces (any color)
2 cup black olives
8 cloves garlic, sliced
1 bunch fresh basil or dry ( I used both )
1 cup olive oil
2 tbsp salt
1 teaspoon ground black pepper
Divide all ingredients on a baking tray and drizzle with oil (save half of the basilica to serve). Add Salt and pepper.
Cook in the oven for about 2 hours in 130 c . For crisper surface on the chicken, left the plate way higher up in the furnace to get the grilling effect the last 5 minutes.
Serve with optional side dish.