A Tuscan take on Chicken Thigh Flatbread, built on tomato and oregano and finished the way we like it. Ready in about 1 hr 25 min and easily enough for 8 people.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and oregano elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the san marzano tomatoes and the rest of the tomato and oregano flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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