Monday 12 September 2016

Chicken Bake

Let me tell you, I feel guilty about eating chickens (and pigs). Every time I see one of those PETA ads, I almost swear off meat. But for now I am just a guilt-ridden meat-eater.  At least until my guilt overrides my lust for flesh.  Oh well, at least eat free-range and organic, people.  Not organic people...Nearly forgot the comma.

Like most mammals, I adore chicken.  Well, except when they are crazed and kamikaze chooks.  Have I told you the story about the insane chooks belonging to our childhood neighbour? We had an outside toilet and these insane animals would burst in through the door and attack us while we were on the loo.  One of the siblings would have to stand there with a broom and try to fend them off. Ah happy days!   Great childhood memories. 

File:Bantam Rooster.jpg
(copyright Eric Guinther)  

So organic free range chicken it is for dinner. And a one pot dinner is even better. For some reason Mr P. usually handles chicken dinners so he got stuck into this one for us. He sautéed up the onion and chicken pieces before it went into the oven.  Good lad:).
So as Mrs. Beeton could have said but didn't: " First catch your chicken."  Or head to the local supermarket.  Did you see that episode of The Gourmet Farmer where Matthew Evans decided that ethically and morally he had to kill his own chickens?  Eek. Brave man.

Serves 4:


2 tbs. olive oil

1 large red capsicum, chopped

6 spring onions, thinly sliced

1.1 kg. skin-off chicken thighs, half with bone in and half fillets

180g. mushrooms, sliced

a handful of olives - I used kalamata but use your fave

130 mls. red wine (use white if that's what you have)

220 mls. sour cream

salt and pepper to taste

dried oregano, thyme etc. (optional)


Pour the olive oil into a large pan or skillet

Add the capsicum and spring onions and stir for a minute 

In go the thigh cutlets (bone-in) which you have chopped into 3 pieces each

Stir and allow to cook for a few minutes

Now add the chopped thigh fillets and cook till golden on the outside, stirring every few minutes

Mushrooms go in next

Stir a bit and cook for a few more minutes

Throw in the olives

Pour in the red wine and spoon in the sour cream

Throw in the salt and pepper

You can add a few dried herbs here if you wish

If you have started this in an oven-proof skillet or pan, cover with a lid or alfoil and place in a 190C oven for about 40 minutes. Otherwise, tip the whole mixture into a baking dish and cook as above

Take out after the 40 mins, take off the lid or alfoil and back it goes into the oven for another 20 minutes

Check for seasoning

Serve with potatoes or rice


Add a splash more wine after the 40 mins. if it looks too dry

I used spring onions but you could use green onions, French shallots or regular onions if you have those in the pantry

oops, forgot to chop the chicken  

stir in the mushrooms

into the baking dish with the olives

pour on the red wine   

stir in the sour cream before baking at 190C  

ready to eat  

This is turning into a regular dinner for us, as it is so easy to make. Lovely with mashed potato or potato bake.

my red capsicum doodle


  1. I'm not guilt ridden. You always hear people talking about what would be hard to give up and if they turned vegetarina, they normally say bacon. For me, it would be chicken. But I do want those chickens to have been well cared for. I know it's not your photo but the one of the rooster above is great!

  2. I do love me some chicken!:). Thank goodness for wikimedia and all those copyright free photos.

  3. Lust for flesh! LOL Sherry. I can tell you that we don't eat a lot of meat, but when we do it's organic and RSPCA approved. I don't eat people anymore ;)

    1. Yep good idea Jem. Cannibalism never goes down well :))

  4. Goodness, those chooks sound dangerous, bursting in on you when you were on the loo! A lovely dish, however.

    1. Oh yes liz those chooks were terrifying to an 8 yr old :)


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