Food

Man Meal Of The Week: Tuscan-Style Chicken

Food blogger Natalie Katz of Young and Hungry and MenStuff have partnered together to bring you the Man Meal of the Week every Friday.

This is one of the best chicken dishes I have made, it is so simple, the amazing flavours speak for themselves. Wild rice is one of my favourite sides at the moment, I love the crunchy and nutty texture and how beautifully it goes with roast chicken.


INGREDIENTS

1 KG free-range chicken thighs, drumsticks and wings (room temperature)
300 ml chicken stock
Rosemary & sage grind (from Woolworths)
1 tsp Dried chilli flakes
Sea salt
Black pepper
Olive oil
3 medium-sized carrots
1 red onion, roughly sliced
1 brown onion, roughly sliced
5 garlic cloves, whole
1.5 cups brown rice
5 sprigs fresh rosemary

For the green salad:

1 packet green beans
1 punnet courgettes, sliced lengthways
Balsamic vinegar
Extra virgin olive oil
Black pepper Sea salt


METHOD
Serves 4-5
Preparation 10 minutes
Cooking time 50 minutes


Boil the kettle.

Place a medium-seized pot on high heat, add 2.5 cups of water, with a pinch of salt. When the water starts boiling add the rice, a splash of olive oil and a sprig of rosemary. Turn the heat right down and simmer without lifting the lid for 45 minutes.

Preheat the oven to 180°C.

Start browning the chicken when the rice has 30 minutes left.

Season the chicken with olive oil, a generous grind of rosemary and sage seasoning, sea salt and black pepper. Get two non-stick frying pans and place them on high-heat (this saves time). Add a dash of olive oil and brown the chicken for 10 minutes, skin side down or until the skin is super crispy.

Get out a casserole dish and add the boiling stock. When the chicken has finished browning, fit them snuggly into the dish (skin-side up). Then chuck the chopped carrots, onions and garlic to one of the pans you used to fry the chicken. Fry the veggies for 5 minutes. Transfer the veggies to the casserole dish along with the chilli flakes and a drizzle of olive oil.  Run the rosemary sprigs under boiling hot water sprinkle over the chicken. Roast in the oven for 25 minutes. Basting every 10 minutes.

Tuscan Style Chicken 1

Place a small pot on high-heat, add water. Once the water is boiling add the green beans and cook for 3 minutes. Drain and rinse under cold water, set aside.

Place a griddle pan on high-heat. Slice the baby marrows lengthways into thin strips. Drizzle with olive oil. Once the pan is piping hot, grill the strips until slightly charred, 5 minutes. Place the green beans and grilled courgettes into a bowl add 1 tablespoon extra virgin olive oil and 1/2 a tablespoon balsamic vinegar, season with sea salt and black pepper.

Now time to plate up, distribute the rice, place 2-3 pieces of chicken and laddle over the delicious sauce and veggies.

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