Herby, chicken, lemon and prune bake
Serves 4
Ingredients
4 large whole leg cutlets – skin on (thigh and drumstick)
2 large shallots – cut into 4 pieces lengthways
2 lemons – halved
12 SunSweet prunes
4 garlic cloves
15g thyme
1 punnet cherry tomatoes
2 heaped tbsp capers
1 cup vegetable stock
1 can butterbeans – drained
100g feta cheese
Handful of parsley
Serve with a loaf of toasted sourdough
Instructions
Pre heat the oven to 210 fan bake.
Pat the chicken dry using a paper towels, make two slices into the chicken then season with salt and pepper.
Ready a large deep pan on a medium/high heat. Add a good glug of oil. Place the chicken pieces into the pan skin side down. Fry for 5 minutes. Set the chicken aside.
Turn the heat down to medium, add a splash more oil to the pan with the lemon, flesh side down. Then stir in the shallots, garlic and thyme. Stir well for a few minutes.
Next add the prunes, tomatoes, capers, butterbeans and stock. Stir well.
Place the chicken pieces into the dish, spoon the sauce over the chicken pieces. Cover with a lid or foil and bake for 20 minutes.
Remove the lid, sprinkle over the chunks of feta and bake for a further 20-25 minutes or until the chicken is cooked.
Garnish with the parsley leaves and serve with a loaf of toasted sourdough. Enjoy!
