- 4 chicken thighs
- Olive oil
- 1 onion, sliced
- 2 garlic cloves, chopped
- 2 tbsp capers, drained and rinsed
- 1 red pepper, sliced
- 1 tsp mixed herbs
- 20g basil, leaves torn
- 2 x 400g tins tomatoes
- 130g mascarpone
- Heat the oven to 200°C/180°C fan/gas 6 and put a large ovenproof pan on a medium heat with a tablespoon of olive oil. Season the chicken thighs with salt and pepper, then put them skin-side down in the pan. Cook for 5 minutes or until you can turn them over without the skin sticking to the pan, turn them over and brown the other side as well then put them on a plate, leaving any excess oil in the pan.
- Turn down the heat and add the onion to the pan with a pinch of salt. Cook for 10 minutes, stirring often, until softened. Add the garlic, capers and red pepper, then fry for a further 6 minutes, you want the veg to be slightly coloured.
- Add the mixed herbs and tomatoes. Bring to a simmer, then stir in the mascarpone. Put the chicken thighs back into the pan, skin-side up, leaving the skin above the liquid so it becomes crisp. Season well with salt and pepper, then transfer to the oven and bake for 25-30 minutes. The sauce should have reduced and the chicken should be crisp on top. Sprinkle the fresh basil over the dish and enjoy.
