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.