Lunch and dinner in one.
The good news from Melbourne is that we are out of lockdown and approaching normality. Yay.
So, after a year of working from home I can go back to the office four days a week, which I am loving, but the commute adds about an hour and a half to my day. Cooking dinner of an evening is not always so appealing after a long day and a long tram ride so I have devised a way to make lunches and half of dinner in one pot.
4 – 6 chicken thigh fillets
4 – 6 ripe tomatoes
½ cup pitted Kalamata olives
1 teaspoon chili flakes
Salt to taste
1 tablespoon white wine (optional)
Heat your oven to 180o C (350o F)
Cut the tomatoes into 6 wedges and place them in a small baking tray.
Chop the olives roughly and scatter them over the tomatoes, along with the chili flakes.
Trim excess fat off the chicken and cut the fillets into four pieces then lay them over the tomatoes.
Add the white wine and a sprinkle of salt.
Bake for 15 minutes then remove the chicken from the sauce and set I aside to cool.
When the sauce has cooled a little, store it in the fridge.
Lunch: chicken sandwiches
Dinner: pasta with the sauce, some parsley (optional) and parmesan cheese.