Wednesday, April 7, 2010

food to share - Crispy chicken with tomato and potatoes

I love a meal that you can pop down on the table and people help themselves - especially when it looks this good.It's another jamie Oliver recipe and I love that he reccomends a rocket salad simply dressed with oil and lemon juice. He's got it so right. I've made this a couple of times now and I love adjusting the flavours each time and seeing what less of this does and what more of that does. It's one of those easy recipes that allows you to do this. I'm sure you could even wrap the chicken in prosciutto or even use another herb like taragon...

Put the oven on at 200C. Pop a large pot of salted water on to boil. When it's boiling add 900grams of new potatoes. Now get onto the chicken. Grab 12 chicken thigh fillets and cut them into 3 pieces. Throw into a bowl along with olive oil (enough to coat) and salt and pepper. Give it a good mix with your hands. Put a large saucepan over a high heat. When ready throw your chicken in. Now pop the kettle on to boil. Grab 500 grams of cherry tomatoes (different colours if possible) and prick each one with a sharp knife. Chuck them into a bowl and cover with boiling water. Now get back to the chicken. Give it a good toss, you want to start the lovely caramelisation process that the oven will finish. Drain the tomatoes and pinch off the skins. Drain the potatoes and using an implement (I used the back of a spoon) push into the spuds a little; you want to leave like a thumb print and pop them back in their pot along with the tomatoes and throw in the chicken (use a slotted spoon to remove chicken) Now the next part is up to you, what you like more or less of - Add a handful of chopped oregano, a few splashes of red wine vinegar, 4 tablespoons of extra virgin olive oil and salt and pepper. Give it a good mix, pop into an oven proof dish (don't worry if it doesn't all quite fit it just means the top bits will be yummy and crispy and the bottom bits will be lovely and soft)Chuck it in the oven and bake for 40 mins.

Serve with a rocket salad (dress with lemon juice and extra virgin olive oil), crusty bread to mop up all the yummo juices and of course a large glass of white wine. Enjoy!

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