Chicken Parmigiana Crumbed Chicken Thighs

Prep time
10min
Cook time
35min
Serves
6

The crumbed chicken thighs are baked in a homemade tomato sauce and topped with mozzarella cheese for an effortless dinner.

Ingredients:

  • 2 Tbsp (30ml) olive oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 tsp (5ml) chilli flakes
  • 1 Tbsp (15ml) Italian seasoning
  • 2 tsp (10ml) tomato paste
  • ¼ cup (60ml) white wine (optional)
  • 2 (410g) tomato cans or 500ml tomato passata
  • ½ cup (125ml) chicken stock
  • 6 Southern Fried crumbed chicken pieces
  • 6 slices mozzarella
To Serve
  • Parmesan, grated 
  • 10g fresh basil
  • 400g polenta

Method:

  1. Parmigiana Sauce: In a medium-sized pan, on low heat, sauté onions in olive oil for about 10 minutes. Add garlic, chilli flakes, Italian seasoning, and tomato paste and cook for 2 minutes.
  2. Deglaze the pan with wine and simmer down till the wine scent has dissipated.
  3. (Use the juice of 1 lemon if you prefer not to cook with alcohol.)
  4. Add tomato passata (or cans) and chicken stock. Simmer for 10 minutes until slightly thickened.
  5. Assemble: Preheat the oven to 180°C. Place ¾ of the sauce in an oven-proof dish, nestle chicken pieces into the sauce, and drizzle chicken with the remainder of the tomato sauce. 
  6. Place mozzarella on top of the chicken pieces and bake for 20 minutes, until the chicken is cooked through.
  7. Serve with polenta, fresh basil and parmesan.