20200218 italian style tomato shallot rosemary chicken

Italian-Style Tomato, Shallot & Rosemary Chicken Hotpot

Ballyknocken letter B

One pot wonders are the solution to healthy nutritious meals in our busy lives. This is packed with vegetables and because I’m using chicken thighs, it freezes very well also.

20200218 italian style tomato shallot rosemary chicken

8 deboned skinless chicken thighs
8 shallots, peeled and halved
2 garlic cloves, finely chopped
1 medium carrot, finely diced
1 tsp chopped rosemary
2 tsp chopped oregano
400g tinned diced tomatoes
1 tsp honey
500ml chicken stock
12 black olives, pitted

 for potato parmesan topping

4 potatoes, peeled and thinly sliced
1 tbsp melted butter mixed with 1 tbsp olive oil
3 tbsp grated parmesan
2 tsp chopped mixed rosemary and oregano
Olive oil, for frying
Salt and freshly ground black pepper

Heat a casserole dish over a medium heat with a little oil. Season the chicken thighs and sear until golden brown. Place on a clean plate and set aside.
Add the shallots and sauté for about 4 minutes until golden before adding the garlic and cook for 1 minute. Add the rosemary and oregano as well as the tomatoes, honey and chicken stock. Bring to the boil and check for seasoning, adding salt and pepper as required.
Preheat the oven to 180°C/fan 160°C/gas 4.
Return the chicken thighs to the casserole and stir well.
Add the olives to the chicken casserole.
Arrange the potato slices neatly over the top of the casserole starting from the outer edge and leaving a small space in the centre.
Brush the potato slices with the melted butter and oil and spoon over the parmesan.
Sprinkle over the chopped herbs and bake in the oven for about 30 to 35 minutes until the potatoes are cooked and golden. Sprinkle a little sea salt over the top before serving.

Leave to settle for 5 minutes before serving.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here


This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map