This is a great recipe for the whole family, I served it on salad greens, but the rest of the family ate it atop sweet potato/cauliflower mash which looked much nicer than mine. Unfortunately I was unable to take a photo before they started eating, so my meal while very tasty, looks a little messier!
- 6 boneless chicken thighs
- 6 rashers bacon
- 3 cloves garlic, chopped
- 4 tbs black olives
- 2 tbs capers
- 2/3 cup cherry tomatoes, halved
- 3 tbs fresh flat leaf parsley, chopped
- 4 small wedges lemon
- 1/3 cup olive oil
- salt and pepper
Wrap the chicken thighs in bacon, trying to meet the ends of the bacon together. Bring a frying pan to a medium-high heat, add a little olive oil, garlic and brown the chicken. In the bottom of a casserole dish, put the olive oil, olives, capers, and tomatoes, place the chicken on top, add the lemon wedges and sprinkle the flat leaf parsley on top. Cook for 30 minutes at 180 degrees celcius, resting for 5-7 minutes prior to serving. Serve on mash or salad.