Mrs Wallis' OMG Olive Paste Mediterranean Chicken
4-6 chicken thighs, skin off,
1 x tub Mrs Wallis’ OMG Olive Paste,
300gms Fetta cheese,
100gms Semi Sundried Tomatoes,
1 x bottle of tomato passata or homemade pasta sauce,
Half a glass of red wine,
2 x garlic cloves or 2 tsp minced garlic,
Fresh Basil leaves,
Olive oil for frying,
Salt and Pepper for Seasoning,
Optional: 200mls thickened cream for rose sauce.
Cover thighs with cling film and use mallet to pound to size so that they can be stuffed and rolled.
When desired thickness is obtained, using the back of a spoon spread Mrs Wallis’ OMG Olive Paste onto the chicken thighs. Then add pieces of feta cheese, sundried tomato and fresh basil leaves. Remember just use a little salt to season as feta cheese is salty and the olive paste contains anchovies which are also salty.
Using cling film again, roll the thighs into parcels and secure in the cling film. When you are happy with the shape, these need to be refrigerated for at least 2 hours to firm them up before cooking.
When ready to cook, remove cling film; add olive oil and garlic into pan on a medium heat to just brown the chicken slowly and not burn the garlic. Once brown, remove chicken and deglaze the pan with the red wine remembering to scrap up all the crunchy bits as this is flavour.
Arrange thighs in oven proof dish with red wine liquid and pour over tomato passata or home made sauce. Give the dish a shake and let sit for 10mins to make sure all flavours being infusing.
Bake uncovered in fan forced 180 degrees/200 non fan forced oven for 40 mins basting at 10 minute intervals to ensure all chicken gets cooked in the sauce. Depending on size of thighs, check when juices in chicken run clear.
Sprinkle with basil leaves. Serve with a green salad or cous cous for a delicious meal.
Optional: Add 200ml of thickened cream just before serving to create a rich rose sauce.
You’ll love it!