The Australian Women’s Weekly Food

WHAT'S FOR DINNER?

SPRING CHICKEN BAKE

PREP + COOK TIME 30 MINUTES SERVES 4

1 tablespoon extra virgin olive oil
10 baby new potatoes (400g), halved
2 small red onions (200g), quartered
4 cloves garlic, sliced
8 sprigs fresh thyme
8 chicken thigh cutlets (1.2kg)
2 tablespoons lemon juice
½ cup (125ml) dry white wine
1 cup (250ml) chicken stock
250g cherry truss tomatoes
100g baby spinach leaves
1 tablespoon fresh flat-leaf parsley leaves
crusty bread, to serve

1 Heat oil in a large casserole dish over medium heat. Add potato and onion, cut-sides down; cook for 1½ minutes each side or until browned. Add garlic and thyme; stir for 1 minute or until fragrant. Remove vegetables and thyme from pan.

Make 3 deep

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