The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.”
Baked Chicken Thighs with Roasted Bread & Dried Heirloom Tomatoes
Recipe / Raymond Capaldi for The Bare Bird
Serves: 4
=R1=
Chicken Roulade
Recipe / More than a Meal for The Bare Bird
Serves: 4
=R2=
To butterfly chicken breasts: Starting from the thicker side of the breast, place your hand on top of the chicken breast and make a horizontal cut with a sharp knife. Do not cut all the way through, then open the chicken breast like a butterfly.
For more information visit thebarebird.com.au
Servings
Prep time
Cook time
Recipe
Ingredients
- 230g green or red seedless grapes
- 200mL olive oil
- 250g heirloom tomatoes
- 2 pinches sugar
- Pinch salt
- 1 loaf farmhouse bread (dry & stale is best), broken up
- 4 The Bare Bird chicken thigh cutlets, sealed in olive oil (or chicken drumsticks)
- 1 × 400g tin tomatoes or 1 jar Napoli sauce
- Sprig fresh basil, to serve
Method
- Preheat oven to 60°C.
- Toss grapes with 50mL of olive oil, pinch of salt and sugar in small baking tray.
- Cut heirloom tomatoes in half, and sprinkle sugar and salt lightly on the cut side with drizzle of olive oil. Place face down on baking tray with grapes and put in oven for 1 hr to dry.
- Heat 50mL of olive oil in pan and fry broken up bread. Remove from pan and set aside.
- Heat further 50ml of olive oil to pan and seal chicken on all sides.
- Once grapes and tomatoes are ready, increase heat to 170°C and roast The Bare Bird chicken thigh cutlets in separate pan for 15 mins. Remove from oven, pour tinned tomatoes or Napoli sauce around chicken in pan and return to oven for further 10 mins.
- Remove from oven and arrange chicken, roasted grapes and tomatoes, fried bread and tomato sauce on large serving plate. Top with fresh basil to serve.
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