"Crispy and sticky chicken thighs with squashed new potatoes and tomatoes"
by Jamie Oliver, Jamie At Home
Ingredients: (serves 4)
800g new potatoes, scrubbed
sea salt and freshly ground pepper
12 boned chicken thighs skin on (i use breast too)
Olive oil
600g cherry tomatoes different shapes and colours
A bunch of oregano
Extra Virgin Olive Oil
Red Wine Vinegar
Put the potatoes into a large saucepan of salted boiling water and boil until cooked.
While potatoes are cooking preheat your oven to 200C/400F/gas6. Cut each chicken thigh into 3 strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, put the chicken into the pan skin side down. You can do in batches if your frying pan isn't big enough. Fry over a high heat for 10 mins or so, until almost cooked, then remove to an oven proof dish.
Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don't have to but this makes them really sweet and the flavour will infuse the potatoes. By now the potatoes should be cooked. Drain them in a colander and then lightly crush them by pushing down on them with your thumb.
Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar (i use dried oregano and just sprinkle over the dish. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and mix it all up. Add this to the chicken along with the potatoes, the tomatoes and some more oregano leaves. Mix everything carefully and lay it all out so its on a single layer on a roasting tin and back for 40 mins in the preheated oven until golden.
This is lovely served with rocket salad!!
My children love this and my husband always asks for it!!! Winner winner Chicken Dinner!!!
Love
J x
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