Chicken in tomato bredie
This Tomato bredie chicken is definitely my favourite bredie – but try it with chicken for a change. It tastes delicious with the tomatoes!
Enough for 4
• 60 ml olive oil
• 8 chicken drumsticks
• 4 whole garlic cloves
• 3 large shallots, halved
• 3 sprigs fresh thyme
• salt and freshly ground black pepper
• 350 g small rosa tomatoes
• 250 ml white wine
• 30 ml olive oil
• 350 g tomatoes on the vine
Heat oven to 200 ºC. Pour half the 60 ml olive oil in a baking dish. Trim skin and meat off the long bone. Place drumsticks in baking dish. Add garlic and shallots and season with thyme, salt and pepper. Pour rest of 60 ml olive oil over. Cover dish with tinfoil and roast for 20 minutes.
Remove tinfoil and add rosa tomatoes and white wine. Roast uncovered for about 1 hour until chicken is golden brown and cooked. Pour 30 ml olive oil into a smaller oven dish and add vine tomatoes. Roast for 10 minutes. Spoon chicken into serving bowls and arrange vine tomatoes on top.
Traditionally bredies and lamb go together. Why not try chops, shanks and steak, or add a twist by using chicken and pork?
Bredies with a twist
Edition SARIE FOOD April / May 2014 | Story Bredies with a twist|Recipe Tomato bredie with chicken