Saturday, 20 July 2013

Crispy chicken thighs, roasted tomatoes and crushed new potatoes































Looking for a one pot dish that is satisfying and so so good, try this one ! we love this dish, great for entertaining or a family meal and so very easy. Its fabulous served along side a rocket salad (which is always good as we have a permanent glut when its in season in the garden) and a nice glass of a crisp Italian white wine. 

The dish uses one of the most under rated cuts from the chicken, the thigh. In casseroles, curries, roasts etc I don't think you can beat this cut plus its economical too, if you are squeamish about bones you can even buy them ready bone , personally I don't have a problem with removing the bones its pretty easy plus de boned are more expensive to buy , so I use the saving to buy free range meat instead.

What you need
  • Chicken thighs, skin on, deboned, cut in to finger sized strips
  • Tomatoes -fresh, cherry, baby plum, etc
  • Baby new potatoes - skins on, cooked until tender
  • Olive oil
  • Red wine vinegar (or a fruit vinegar)
  • Garlic - couple of cloves, peeled
  • Sea salt
  • Freshly ground pepper
  • Fresh Oregano
  • You will also need a flameproof casserole dish
  • Pestle and mortar

What you do
  • Pre heat the oven to 180c
  • Heat the flameproof casserole dish and add a little olive oil
  • Fry the chicken thigh strips in batches  skin side down initially and then turn until golden brown, remove to a plate whilst you cook  the others. Switch the heat off under the pan.
  • Once this is done then add them back to the pan , along with the tomatoes, now add the baby new potatoes crushing them with your thumb.Ensure everything is nice and snug in the pan.
  • In the pestle and mortar heavily bruise the garlic and most of the oregano reserving a few spring to garnish. Now add a good slug of olive oil about 2 tbsp and 1tbsp red wine vinegar, mix and season.
  • Now drizzle this all over the chicken, potatoes and tomatoes, then place in the oven and bake uncovered for approximately an hour until all crisp and golden.
  • Serve immediately with green salad and some great bread.









5 comments:

belleau kitchen said...

ooooh... I love me some chicken thighs... these looks stunning!

Joanna @ Zeb Bakes said...

My sort of food! Yum! Love chicken thighs :)

cody said...

This was alright. Great simple, easy, and quick recipe. Will definitely make again.

Lucette Delacroix said...

I was just looking up on the internet and came across this Crispy Chicken thigh recipes. I will be trying it for dinner and add more tomatoes.

Miss C Flash said...

This looks delicious, I love chicken thighs x

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