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Chicken Thighs with Crumbed Tomatoes

Waitrose chicken thighs with crumbed tomatoes crop600 x 400


Preheat the oven to 190ºC, gas mark 5. Season the chicken. Heat the oil in a non-stick frying pan and cook the chicken thighs on both sides until golden. Drain on kitchen paper and place in a greased shallow baking dish.

Arrange the tomatoes halves cut-side up over the chicken thighs. Mix the breadcrumbs, oregano, Grana Padano and seasoning then scatter over. Pour in the stock or wine and bake for 45–50 minutes until the top is crisp and golden and the chicken cooked through with no pink meat. Divide the fillets into four servings and serve with new potatoes and broccoli.

This recipe has kindly been provided by Waitrose.  More than 5,000 recipes can be found at

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Serves 4

Pack of 6 Red Tractor british chicken thigh fillets
1 tbsp olive oil
6 Waitrose Red choice vine tomatoes, halved
50g white breadcrumbs
1 tbsp fresh oregano, chopped
2 tbsp hard cheese, grated, such as Waitrose Grana Padano
150ml chicken stock or white wine