Everyone loves an all-in-one meal. This chicken traybake with the rich sweet and sour flavours of vincotto, spiked with piquant espelette mustard and scattered with artichokes, olives and tomatoes is easily assembled and baked to perfection.
Serves 4
¼ cup Vincotto Originale
2 Tbsp Accoceberry Espelette Wholegrain Mustard
2 cloves garlic, crushed
Extra virgin olive oil (EVO)
650g Mahy Farms free-range boneless chicken thighs, trimmed of excess fat
Sal de Añana spring salt
Freshly ground black pepper
180g jar Bioitalia organic grilled artichokes, drained
198g jar Losada Carmona mixed olives, drained
10-12 small tomatoes on the vine
3 Tbsp Italian parsley, chopped
Preheat the oven to 190ºC. Mix together the vincotto, mustard, garlic and 1 Tbsp EVO in a small bowl and set aside.
Cut the chicken thighs in half, season with salt and pepper and place in a single layer in a low-sided oven tray. Scatter the artichokes and olives into the tray.
Spoon the vincotto mixture over the chicken pieces. Put the tomatoes on top – but these should not cover the chicken. If the tray is too small for the tomatoes to sit beside the chicken then it’s best to roast the tomatoes separately in a small pan and place them on top afterwards.
Drizzle the tomatoes with a little EVO and season with salt and pepper.
Bake for 30 minutes – halving the chicken thighs means less cooking time – if the thighs are left whole they will need to cook 10-15 minutes longer. Serve scattered with parsley.
Recipe by Julie Le Clerc
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