Serves 5

Entertaining this weekend? Show off with this beautiful (and easy to make!) tray bake! It's so simple to make and will take all the stress out of cooking and hosting. Goes perfectly with a glass of vino!

  • Ingredients

    • Unsalted butter – 40g
    • Chicken thigh cutlets with skin on – 900g
    • Salt – to season
    • Cracked black pepper – to season
    • Götzinger American Rindless Bacon (cut into 2cm pieces) – 200g
    • Leek (finely sliced) – 1
    • White wine – ½ cup
    • Brie – 100g
    • Red seedless grapes – 150g
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  • Instructions

    • Set the oven to 180°
    • Heat the butter in casserole dish on a medium heat on the stove.
    • Season the chicken with salt and pepper.
    • Slightly turn up the heat and place the chicken skin side down.
    • Turn the chicken once the skin is crispy.
    • Cook for another 5 - 10 minutes then remove the chicken and set aside.
    • Scatter the bacon in the pan and cook until crispy – once ready remove and set aside.
    • Add the sliced leek to the pan, and cook until soft.
    • Pour in the white wine and deglaze the dish.
    • Add the bacon back into the dish then gently place the chicken back in too (ensure the skin is kept out of the liquid).
    • Tear up the brie and scatter around the chicken pieces along with the grapes.
    • Bake in the oven for 20 minutes.
    • Remove from the oven and allow to rest for 5 minutes before serving.  

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