To curb the Sunday blues my school friends and I frequently meet for early suppers or tea and cake. It’s the perfect way to round off the weekend, catch up and block the fact Monday morning looms. Recently, my friend Ria, having promised curry surprised us all with a very odd looking dish. She had filled a tray with chunks of olive ciabatta, cherry tomatoes, sausages and poured cans of white beans, liquid and all as we all looked a bit confused. I was sceptical! However, the dish was surprisingly good, I should have known not to judge on appearances alone.
The bread had soaked up all the delicious juices, yet the sweetness from the tomatoes and garlic kept the dish feeling fresh. Originally a Jamie Oliver classic, I wanted to adapt the recipe with my own spin. I’ve used chicken thighs as I love the tenderness of the brown meat so often overlooked. This one is super easy to make and the ingredients should be easy to find from your local supermarket. Don’t judge it before you try it! Comfort food at its finest!
Preheat the oven to 180 degrees celsius.
Chop the cherry tomatoes in half. Finely dice the garlic and break the ciabatta rolls into bitesize chunks.
Arrange the cherry tomatoes, ciabatta and garlic in an oven proof dish.
Carefully manoeuvre the chicken thighs in and around the bread and tomatoes.
Pour over the white beans and the liquid. No waste here 🙂
Pour over the apple cider vinegar and olive oil. Season and cover the dish with foil.
Bake in the oven for approximately 30 minutes.
After 30 minutes remove the foil and cook for a further 15 minutes so the chicken skin crisps into a beautiful golden brown. To check the chicken is cooked through make sure the juices run clear.
Chop some fresh basil and sprinkle over the top. Serve with plenty of fresh greens.