Jono & Jules do food & wine

Here’s a recipe from my friend Josh. I was a bit confused when I read it – I’m all for easy recipes but chucking it all in a pot and sticking it in the oven made me think there was a step left out. Anyways apparently not. So chuck the following ingredients in a casserole with a lid and put it in the oven for 1 hour at 180C (don’t add the olives until 10 to 15 minutes before the end). Very tasty and easy-peasy. It can also survive waiting for half an hour in the oven if someone arrives home late…. can’t it Jono?

• tin chopped tomatoes
• 2-4 chicken breasts or thighs (leave them whole or cut them in two like I did)
• 8-10 shallots
• chopped sun-dried tomatoes (to taste – I used a small handful)
• 200-300ml chicken or vegetable stock
• 1 onion, grated
• basil and oregano (I used a tsp of dried basil and a tsp of dried oregano)
• salt and pepper
• a big handful of olives

Serve with something starchy – rice, pasta, potatoes – whatever takes your fancy.

Thanks Josh!

Wine suggestion: We had a glass of a Sauvignon Blanc/Semillon blend from Bordeaux (Le G de Chateau Guiraud – a dry wine from the famous chateau making gloriously sweet Sauternes) and it worked well or if you fancy a red you could try a nice Italian Barbera.

Julie