One-pan summer-style chicken

One-pan summer-style chicken


  • 2 tbsp extra virgin olive oil
  • 6 large chicken thigh 
  • 1 brown onion, finely chopped
  • 2 small carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 red capsicum, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 tbsp coriander seeds
  • 2 dried bay leaves
  • 1/2 cup white wine vinegar
  • 1/3 cup dry white wine
  • 5 sprigs fresh thyme
  • 1 tbsp honey
  • Steamed couscous, to serve
  • Lemon wedges, to serve
  • Fresh coriander, to serve


Step 1

Preheat oven to 200C/180C fan-forced.

Step 2

Heat 1/2 the oil in a large, heavy-based flameproof casserole dish over medium- high heat. Cook chicken for 5 minutes each side or until browned. Transfer to a plate.

Step 3

Heat remaining oil in pan over medium- high heat. Cook onion, carrot, celery and capsicum, stirring occasionally, for 8 to 10 minutes or until vegetables are just tender. Add garlic, coriander seeds and bay leaves. Cook, stirring, for 1 minute or until fragrant. Add vinegar, wine and 1⁄2 cup water. Bring to a simmer. Return chicken to pan. Add thyme. Season. Cover. Bake for 25 minutes.

Step 4

Remove lid. Spoon over sauce mixture. Drizzle with honey. Bake for 25 minutes or until chicken is browned and cooked through. Serve with couscous, lemon wedges and coriander sprigs.