Chicken thigh portions are economical and versatile. Wrap them around fresh herbs and semi-dried marinated tomatoes and bake them with sherry and chicken stock for an easy meal. Accompany with a salad and new potatoes.

Ingredients

• 1 onion, peeled and finely diced
• 12 semi-dried marinated tomatoes
• 12 large oregano leaves (or use parsley)
• 12 boneless chicken thigh portions
• 16 pitted prunes
• 16 stuffed olives
• ½ teaspoon ground black pepper
• pinch salt
• ¾ cup chicken stock
• ¼ cup medium sherry
• fresh parsley leaves to garnish

Method

1. Sprinkle the onion over the base of a 6-cup capacity oven-proof dish.
2. Place a tomato and an oregano leaf in the centre of each boneless thigh portion and roll up to secure. Place join side down in an ovenproof baking dish. Sprinkle over the prunes, olives, pepper and salt.
3. Pour over the stock and sherry and cover with a lid or foil.
4. Bake at 190ºC for 15 minutes or until the chicken thighs are cooked.

Cooks Tips

- If you do not have medium dry sherry, use all chicken stock or dry white wine. However, sherry is my preference and it's a perfect partner with olives. - Add heat to the dish by using marinated stuffed green olives, availabile in supermarkets bottled or loose at the deli. - Semi-dried marinated tomatoes are available in the delicatessen department of your supermarket. Use sundried tomatoes in oil (well-drained) if you are unable to locate the semi-dried ones.