Italian-style Chicken with Tomatoes and Herbs

Italian cooking class, Kitchen to Table, Yamba

Serves 6

This recipe was shared by Tony, a guest on the 2018 tour, and makes excellent use of local ingredients including herbs from the Villa’s garden.

Italian chicken with tomatoes and herbs, Kitchen to Table, Yamba

Italian-style Chicken with Tomatoes and Herbs

This recipe was shared by Tony, a guest on the 2018 tour, and makes excellent use of local ingredients including herbs from the Villa’s garden.
Servings 6

Ingredients
  

  • 12 chicken thigh cutlets or 6 chicken marylands, at room temp, patted dry and seasoned with salt & pepper
  • olive oil
  • 1 head garlic cloves separated and peeled
  • 1 cup sage leaves 1
  • 1 cup rosemary leaves
  • 1-2 chillies optional
  • 200 ml white wine
  • 500 g cherry tomatoes cut larger ones in half, season with salt & pepper and olive oil

Instructions
 

  • Preheat oven to 190-200C (depending on the strength of your oven).
  • Place a heavy, wide oven-proof dish over medium heat and add a generous splash of olive oil along with the garlic cloves. Stir occasionally while you prepare the tomatoes (if you haven’t done so already). When the garlic starts to colour add the sage and rosemary and cook for a few minutes then move to the side of the pan.
  • Increase the heat to medium-high and add more oil to the pan, if required, then add the chicken pieces skin side down. Cook for 5 minutes or until slightly coloured. Turn the chicken over and cook for a few more minutes.
  • Deglaze the pan with the wine allowing the alcohol to burn off, the aroma will change to a sweet wine smell. Position the garlic, rosemary, and sage around the chicken pieces and add the tomatoes, ensuring the chicken skin is exposed for optimum browning. 
  • Transfer to the oven and cook for 45 to 60 minutes, although check after 20 minutes, and if browning too quickly reduce temperature to 180C. The dish is ready when the chicken skin is golden and crisp and the chicken is cooked through, and the tomato skins are slightly blackened.
  • Remove from the oven and allow to rest for 10-15 minutes. Serve with crispy potatoes and a garden salad.

SHARE

Facebook
Twitter
Email
Pinterest

Our retail shop in Yamba is now CLOSED

Thank you to everyone who has supported us during the past 17 years. It’s been a fantastic experience but it’s time for new adventures!

Our retail store is now CLOSED. However, there’s a small selection of products available via our online store, all at 50% off. You’ll need to apply this code at the checkout – CLOSINGDOWN25.

We’d like to continue to offer cooking classes and other local food experiences, but first some time off to rest and rejuvenate! We’ll share updates here on the website, in our newsletter, and on Instagram and Facebook.

Meredith’s food tours for 2025 are unaffected by the shop’s closure. The tours to Umbria and Morocco are fully booked, however there are spots available on our fabulous Sicily tour in October 2025.

We hope to connect with you sometime soon.

Meredith & Scott

Signup for our Newsletter

Signup today and receive a FREE eBook with 12 recipes from our Cooking School! Be the first to get notified about new Cooking Classes, great Kitchen to Table products and mouth-watering recipes.