• 6 chicken thighs
  • 150g prosciutto
  • A bunch of basil leaves
  • 400g mini tomatoes
  • Olive oil
  • Salt & Pepper


Step 1. Preheat oven to 180°C

Step 2. Pour tomatoes into the baking dish to cover the bottom of the tray. Place the chicken thighs on top of the tomatoes.

Step 3. On top of each bit of chicken put some salt, pepper and basil leaves. Then place prosciutto over the top of the basil leaves. This will help the chicken poach with the basil.

Step 4. Place in the oven and cook for about 40 minutes until tomatoes and prosciutto are slightly charred.

Step 5. Place the chicken on a plate and ladle the tomatoes and oil over the top. Serve with a side of fresh ciabatta bread.

Listen to Blake’s full chat with Kirste and Dan below!