SERVES 4-6 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 1 HOUR
I made this recipe up quite a few years ago and we didn’t have a name for it, so we just called it ‘that chicken and olive thing’. I have adapted it over the years to make it even easier, so this is my most up-to-date version.
INGREDIENTS 8 boneless, skinless chicken thigh fillets (approximately 1kg)
12 rashers of smoked back bacon, roughly chopped (approximately 300g)
3 cloves of garlic, crushed
1 tbsp dried oregano
Generous drizzle of OliveOlive extra virgin olive oil
1 large leek, sliced
1 yellow or orange pepper, roughly chopped
2 red peppers, roughly chopped
250g pitted olives (I like to have a mixture of green and black)
150ml white wine
150g Cyprus Village halloumi, diced
Preheat the oven to 200°c/180°c fan/Gas Mark 6.
Place the chicken pieces, bacon, garlic, oregano, black pepper and olive oil into a deep ovenproof dish. Mix everything well and place uncovered into the centre of the preheated oven to cook for 20 minutes.
Remove the dish from the oven and add the leek, peppers, olives and wine. Stir well, making sure that all the chicken pieces have been turned over, and return to the oven for 35 more minutes, stirring halfway through the cooking time and turning the chicken pieces over again.
Remove the dish from the oven, turn the chicken pieces once more, then add the diced halloumi. Return the dish to the oven for a final 5 minutes before serving.