Rosemary Chicken with Tomato Sauce & Cheese, Ham & Olive Loaf
Rosemary Chicken with Tomato Sauce
1 tbsp olive oil
8 boneless, skinless chicken thighs
1 rosemary sprig, leaves finely chopped
1 red onion, finely sliced
3 large cloves of garlic, sliced
3 anchovy fillets, chopped
400g can chopped tomatoes
1 tbsp capers, drained
75ml red wine
Heat half the oil in a large pan, then brown the chicken all over. Add half the chopped rosemary, stir to coat, then set aside on a plate. In the same pan, heat the rest of the oil and gently cook the onions for about 5 mins until soft. Add the garlic, anchovies, and remaining rosemary, then fry for a few mins more until fragrant. Pour in the tomatoes and capers with the wine. Bring to the boil and add the chicken pieces to the pan. Season with S & P. Cover, then cook for about 20 mins until the chicken is cooked through. Season again if needed. Serve with a crisp green salad and crusty bread.
Cheese, Ham & Olive Loaf
150 ml dry white wine
4 large eggs
150ml olive oil
250g self-raising flour
140g Gruyere cheese grated.
200g thick sliced ham, cubed.
140g good quality pitted green olives, halved if required.
140g good quality pitted black olives, halved if required.
Heat oven to 170C fan. Butter a 900g loaf tin and line with baking parchment. In a bowl beat the wine with the eggs until frothy. Add the oil and sift in the
flour, mixing until smooth. Stir in remaining ingredients to combine. Season with S & P. Pour into the prepared tin, smoothing the surface with the back of a spoon. Bake in the oven for about 50 – 60 mins until golden brown and firm to touch. Cool on a wire rack before cutting into chunky slices. Serve with a good spoonful of onion chutney or a bowl of homemade soup.