The Bare Bird
Baked Chicken Thighs with Roasted Bread & Dried Heirloom Tomatoes
Recipe / Raymond Capaldi for The Bare Bird
Serves: 4
230g green or red seedless grapes
200mL olive oil
250g heirloom tomatoes
2 pinches sugar Pinch salt
1 loaf farmhouse bread (dry & stale is best), broken up
4 The Bare Bird chicken thigh cutlets, sealed in olive oil (or chicken drumsticks)
1 × 400g tin tomatoes or 1 jar Napoli sauce
Sprig fresh basil, to serve
Preheat oven to 60°C.
Toss grapes with
