An essential in every meal plan

What you’ll need

• 1kg Cocorico chicken breasts
• 4 tbsp olive oil
• 1 tsp basil
• 1 tsp thyme
• 2 red onions
• 5 bay leaves
• 175ml chicken stock
• 2 tbsp balsamic vinegar

How to make it

1. Preheat your oven to 180 C. Rub the chicken breasts with 1 tbsp of olive oil and seasoning. Add 1 tbsp of olive oil into an ovenproof skillet and warm on medium heat. Add the chicken and cook for 4 minutes on each side.
2. Cut the red onions into wedges and coat with the remaining olive oil. Scatter them across the skillet. Add in the balsamic vinegar, chicken stock and bay leaves.
3. Move the skillet to the oven and continue cooking for another 30 minutes. The internal temperature of the chicken should reach 74°C.