Name: 'Nduja Chicken Traybake
Total time: 60 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 4 Chicken Legs; 1/2 Loaf of Sourdough; 4 Medium Sized Tomatoes; 4 Tbsp ‘Nduja; Basil; 250ml Chicken Stock; 2 Tbsp Creme Fraiche; Salt; Pepper; Olive Oil

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Traybake dinners are the best thing. You bake the chicken on top of bread so it soaks up all the juices and gets wonderfully crispy on the base.

'Nduja Chicken Traybake

Heat a frying pan over a medium heat. Season the chicken skin with salt, then pop them skin side down in the pan. Fry for 5 mins until the skin is golden brown and some of the fat has rendered down.

Meanwhile, slice your sourdough into 1 inch slices, and quarter your tomatoes. Preheat your oven to 200°C.

Place your sliced bread into a roasting tray. Top with your chicken legs and tomatoes, then drizzle with olive oil, salt and pepper. Roast for 30 mins.

Remove your tray from the oven and baste your chicken with any juices in the base. Add your ‘nduja and bake for another 15 mins.

Get your chicken legs out of the pan to rest. Take your bread slicedout, then add them to a plate.

Get your roasting tray with all the juices and tomatoes in it back on the hob. Add your chicken stock and simmer for 5 mins, then add your crème fraîche. Mix to combine, then season to taste with salt and pepper.

Once the sauce is looking good, load your chicken onto your bread along with a spoon of your sauce and a generous scattering of basil leaves.

Really tasty and  easy to make but a bit too heavy for me. I'll probably try and adapt the recipe a bit if I made it again

This is my favourite recipe to cook but use chicken breasts and swap the nduja for harissa, add in tomatoes and sundried tomatoes then have it with smashed potatoes

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6301092107001

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Italian-Inspired

'Nduja
Chicken
Traybake

Nduja Chicken Traybake

Dinner

Heat a frying pan over a medium heat. Season the chicken skin with salt, then pop them skin side down in the pan. Fry for 5 mins until the skin is golden brown and some of the fat has rendered down.

Meanwhile, slice your sourdough into 1 inch slices, and quarter your tomatoes. Preheat your oven to 200°C.

Place your sliced bread into a roasting tray. Top with your chicken legs and tomatoes, then drizzle with olive oil, salt and pepper. Roast for 30 mins.

Remove your tray from the oven and baste your chicken with any juices in the base. Add your ‘nduja and bake for another 15 mins.

Get your chicken legs out of the pan to rest. Take your bread slicedout, then add them to a plate.

Get your roasting tray with all the juices and tomatoes in it back on the hob. Add your chicken stock and simmer for 5 mins, then add your crème fraîche. Mix to combine, then season to taste with salt and pepper.

Once the sauce is looking good, load your chicken onto your bread along with a spoon of your sauce and a generous scattering of basil leaves.

Comfort

Chicken Leg

Chicken

Sourdough

Gram

Tomato

Nduja

Tablespoon

Basil

Chicken Stock

Millilitre

Crème Fraîche

Salt

Black Pepper

Olive Oil

High Protein

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