Jamie Oliver Recipe For Chicken

Pot Roasted Tenderloins Agro Dolce

Inspired by

A Jamie Oliver Recipe For Chicken

You'll need:

• 8 chicken thigh fillets
  
• 1 orange, cut into chunks
• 1 tbs dried rosemary
• 2 tbs cinnamon
• 1 tbs olive oil
• 4 cloves of garlic, diced finely
  
• 2 onions, diced finely
  
• 2 sticks of celery, diced finely
  
• 1 x 280 gm/ 8 oz jar of sundried tomatoes, sliced
• 3 cups of red wine
  
• 1/2 cup red wine vinegar
• 1 cup of sultanas
• 1/2 cup of almonds
• 4 slices of bacon, with the rind and fat removed
  

Instructions:

• Preheat the oven to 400F/200C
  
  
• Heat the oil till it just starts to smoke and brown the chicken fillets, then remove them from the pan onto the oven-proof dish.
  
  
• Sprinke rosemary and cinnamon over the browned chicken fillets and tuck the orange pieces under the meat.
  
  
• (In the Jamie Oliver recipe, he tucks sprigs of rosemary and sticks of cinnamon together with the orange pieces into the poussins or little chickens)
  
  
• In the pan and using a little of the oil from the sundried tomatoes cook the onion, garlic and celery together till the vegetables are soft.
  
  
• Toss in the slices of sun dried tomatoes, without the oil. 
  
  
• (The Jamie Oliver recipe instructs for the drained sun dried tomatoes to be mooshed up in the food processor with the red wine)
  
  
• Turn up the heat and add the red wine vinegar with the red wine and bring to the boil, cooking till the sauce has reduced a little. Toss in the sultanas.
  
  
• Pour this sauce over the chicken fillets, cover with bacon slices and scatter over the whole almonds.
  
  
• (The Jamie Oliver recipe uses pancetta and pinenuts - but I can't bear the fat on pancetta)
  
  
• Cook in the oven for 30 minutes till the bacon is crisp and golden.
  
  
• Allow to rest for 10 minutes before serving.