One-Pan Orange-and-Olive Rosemary Chicken with Penne
An easy weeknight supper that pairs well with a Pinot Noir.
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INGREDIENTS
- 600 g free-range chicken thighs
- sea salt and freshly ground black pepper, to taste
- 1–2 Tbsp olive oil
- 2 oranges, zested and juiced
- 1 clove garlic, crushed
- 2–3 rosemary sprigs
- 100 g black Mission olives
- 3 cups chicken stock
- 200 g penne
- rocket, to garnish
METHOD
Season the chicken and brown skin-side down in the oil in a Le Creuset Signature Round Casserole. Turn and add the zest and juice of 1 orange, the garlic, rosemary, olives and 1 cup stock. Cover and simmer for 20 minutes. Uncover and add the remaining stock and stir in the penne.
Simmer uncovered, stirring occasionally, for 10 minutes or until the pasta is al dente. If necessary, add more boiling hot stock.
Add the remaining orange zest and juice. Check the seasoning and garnish liberally with rocket before serving.
Credit: Woolworths TASTE/Toby Murphy.
