Chicken, capsicum and basil tray bake
This scrumptious chicken, capsicum and basil tray bake is a perfect match to our Redman 2017 Cabernet Sauvignon. One of Winnie's go-to recipes, this dish is perfect for entertaining adults and kids in your home.
2 tbsp olive oil
6 chicken thigh cutlets, skin on
salt and pepper, to season
2 red onions, peeled and cut into wedges
4 cloves garlic, peeled and lightly crushed
1 red capsicum, cut into thick slices
1 yellow capsicum, cut into thick slices
½ cup chicken stock
a pinch of sugar
1 cup loosely packed basil leaves, torn
Bottle of Redman 2017 Cabernet Sauvignon
- Heat your oven to 200C. Take a large baking dish or frying pan that can be placed on a stovetop as well as into the oven (cast iron is perfect) and heat over high heat. Add the olive oil, season the chicken thigh cutlets with salt and pepper and fry, skin side down, until golden brown.
- Turn the chicken and add the onions, garlic and capsicum around the chicken pieces. Pour over the stock. Season very well with salt, pepper and a good pinch of sugar and transfer to the oven for 30 to 35 minutes, until the chicken is just cooked though.
- Scatter with the torn basil leaves and serve immediately, with a glass of our Redman 2017 Cabernet Sauvignon of course!