Its been a while since I last blogged, partially down to work, partially holidays but also because I just haven't cooked anything new.
This is a new comfort dish from the canon of Saint Jamie. It's a one tray job which also makes it a good choice for a family meal.
note: The second time I did this dish I added a few cloves of crushed garlic to give it a little more punch.
I also kept the thighs whole and cooked them in the pan for a little less than the ten minutes Jamie suggests but left the whole dish in the oven for a little longer to brown the potatoes a bit more (more like 50 mins than 40)
Ingredients
800g new potatoes, scrubbed
sea salt & freshly ground black pepper
12 boned chicken thighs, skin on, preferably free-range or organic
olive oil
600g cherry tomatoes, different shapes and colours if you can find them
a bunch of fresh oregano, leaves picked
extra virgin olive oil
red wine vinegar
Method
Put the potatoes into a large saucepan of salted boiling water and boil until cooked.
While the potatoes are cooking, preheat your oven to 200C/400F/gas 6. Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt & pepper, then toss. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in two batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan of dish.
Prick the tomatoes with a sharp knife. Place them in a bowl cover with boiling water and leave for a minute of so. Drain and when cool enough to handle, pinch off their skins. You don't have to (I didn't), but by doing this they will become lovely and sweet when cooked and their intense flavour will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander, 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, or a flavour shaker if you have one. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting tray, and bake for 40 minutes in the preheated oven until golden.
Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil and a nice glass of white wine.
Note: If I was going to give this recipe any kind of spin it would be to spice it up a bit with a touch of Chilli, garlic or some kind of spice or herby lift
This is a new comfort dish from the canon of Saint Jamie. It's a one tray job which also makes it a good choice for a family meal.
note: The second time I did this dish I added a few cloves of crushed garlic to give it a little more punch.
I also kept the thighs whole and cooked them in the pan for a little less than the ten minutes Jamie suggests but left the whole dish in the oven for a little longer to brown the potatoes a bit more (more like 50 mins than 40)
Ingredients
800g new potatoes, scrubbed
sea salt & freshly ground black pepper
12 boned chicken thighs, skin on, preferably free-range or organic
olive oil
600g cherry tomatoes, different shapes and colours if you can find them
a bunch of fresh oregano, leaves picked
extra virgin olive oil
red wine vinegar
Method
Put the potatoes into a large saucepan of salted boiling water and boil until cooked.
While the potatoes are cooking, preheat your oven to 200C/400F/gas 6. Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt & pepper, then toss. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don't have a pan that's big enough, feel free to cook the chicken in two batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted spoon to an ovenproof pan of dish.
Prick the tomatoes with a sharp knife. Place them in a bowl cover with boiling water and leave for a minute of so. Drain and when cool enough to handle, pinch off their skins. You don't have to (I didn't), but by doing this they will become lovely and sweet when cooked and their intense flavour will infuse the potatoes. By now the potatoes will be cooked. Drain them in a colander, 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, or a flavour shaker if you have one. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out in a single layer in an appropriately sized roasting tray, and bake for 40 minutes in the preheated oven until golden.
Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil and a nice glass of white wine.
Note: If I was going to give this recipe any kind of spin it would be to spice it up a bit with a touch of Chilli, garlic or some kind of spice or herby lift
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