Mediterranean market chicken
Mediterranean Market Chicken – A Simple Dish with Honest FlavoursThere’s something special about a meal that comes together effortlessly, yet fills the table with warmth and rich flavours. Mediterranean Market Chicken is exactly that—a rustic, one-pot dish that celebrates seasonal ingredients and turns them into something truly delicious. With just a few simple steps, everything is in the oven, leaving you free to enjoy a glass of wine and good company while the magic happens.The beauty of Mediterranean Market Chicken lies in its honest, unfussy flavours. Juicy chicken, fresh zucchini, sweet tomatoes, and dry cured olives come together in a fragrant mix of rosemary, thyme, and garlic. A splash of white wine and a handful of cannellini beans add depth, while thin slices of lemon, tucked between the chicken, bring just the right amount of brightness. As it bakes, the flavours mingle into a rich, savoury sauce—perfect for mopping up with crusty bread.One of the best things about this dish is the joy of gathering ingredients. If you don’t have a vegetable garden overflowing with summer produce, a visit to the local market is the next best thing. This is the perfect excuse for a slow morning—strolling past stalls bursting with sun-ripened tomatoes, fragrant herbs, and plump olives, chatting with merchants and neighbors over a cup of coffee. Shopping this way connects you to the seasons, the community, and the people who grow your food.Ideal for late summer dinners with friends, Mediterranean Market Chicken is the kind of meal that invites everyone to linger at the table, sharing stories and laughter. It’s homey, and effortless yet deeply satisfying—just the way Mediterranean cooking should be.
Ingredients
- 2 Tbsp olive oil
- 5 pieces chicken, thighs and drumstick
- salt and pepper to taste
- 150 g small zucchinis, thinly sliced
- 2 twigs fresh rosemary, needels stripped and finely chopped
- 4 twigs fresh thyme, leaves stripped
- 2 tomatoes, cored and chopped into more or less 2 cm pieces
- 1 tin cannelini beans, rinsed
- 2 cloves fresh garlic, peeled and roughly chopped
- 60 g dry cured olives (or normal brined olives)
- 120 ml dry white wine
- 120 ml chicken stock
- 1/2 lemon, thinly sliced (optional)
Instructions
- Preheat and Prepare:Preheat your oven to 200°C (392°F). Meanwhile, heat the olive oil in an ovenproof cast-iron pot over medium heat.
- Season and Sear the Chicken:Season the chicken pieces with salt and pepper. Once the oil is hot, sear the chicken on all sides until golden brown. Remove from the pot and set aside.
- Build the Flavor Base:Add zucchini slices, rosemary, thyme, tomatoes, cannellini beans, garlic, and olives to the pot. Stir well to coat everything in the infused oil.
- Deglaze and Layer:Pour in the wine and chicken stock, stirring to combine. Return the chicken pieces to the pot, placing them on top of the mixture. If using lemons, tuck the slices into the veggies for a citrusy depth.
- Bake to Perfection:Transfer the pot to the oven and bake for 30 to 40 minutes, adjusting based on the size of your chicken pieces.
- Serve and Enjoy:Serve hot with crusty bread to soak up the rich, flavourful sauce.