Rustic Italian baked chicken with Silvia Colloca

Silvia Colloca takes us back to her Italian roots to recreate a delicious chicken recipe in 30 minutes that everyone will love. With Smeg Galileo multi-cooking technology Silvia combines convection heat with steam for a delicious result in half the time.  The family will love the succulent chicken with crunchy bread and divine tomato sauce.

Baked chicken with bread, cherry tomatoes, olives and capers

Serves 4

500g cherry tomatoes, halved

60g pitted black olives

3 tablespoons capers (or to taste), rinsed and drained

70ml dry white wine

100ml extra virgin olive oil

3 thick slices stale sourdough, cut into chunks

Thyme sprigs, for sprinkling plus extra to serve

Salt flakes and freshly ground black pepper

8 chicken thigh fillets, skin on, bone in

20ml balsamic glaze

HOW TO SET THE OVEN: COOKING > MULTISTEP > STEP 1 > MULTITECH > MULTITECH > 240°C > 300 WATTS > 20 % STEAM > 21 minutes > STEP 2 > TRADITIONAL > FAN GRILL > 250°C > 8 minutes

Set the oven and add cherry tomatoes and their juice, olives, capers, wine and half the olive oil to prepared tray. Mix well, then scatter over bread chunks and a little thyme and season with salt.  Place chicken on top, season with salt and pepper and spoon over some of the liquid in the base of the tin. Bake for 29 minutes until the chicken is cooked through and the skin is crisp and golden. Remove tray from oven. Spoon the delicious sauce over the chicken, scatter with extra thyme sprigs and balsamic glaze and serve.