In a few days we’ll be meeting our family. We’ve planned a huge lunch in my mum’s garden and we’ll be cooking, so we’ve been trying out a few recipes. With lots of people sitting at the table, better be safe than sorry! Well, this one is a runner-up… It’s easy to prepare with just a few ingredients which are now on season, and therefore, it’s really flavourful.
800 gr. new potatoes
12 boned chicken thighs, skin on (Do buy boned chicken thighs, we had to bone them and it was a nightmare)
600 gr. cherry tomatoes
A bunch of fresh oregano
Extra virgin olive oil
Red wine vinegar
The steps are very easy: first boil the potatoes in salted water. Once they are cooked, drain them and lightly crush them. We used a small plate to crush a few poatoes at once, but you can always use your thumb and crush one potato at a time. Reserve.
Preheat your oven at 200ºC. Cut each chicken thigh into three strips and rub the meat with extra virgin olive oil and sprinkle with salt and pepper. Toss. Heat a large fying pan and put the chicken into the pan, skin side down. It’s important to have just one layer of chicken thighs, so feel free to use two pans if one is not big enough. Fry over a high heat for 10 minutes and then remove the chicken to an ovenproof pan. By now the chicken will be almost cooked, but not entirely.
While the chicken is on the frying pan, prick the tomatoes with a sharp knife. Place them in a bowl and cover thm with boiling water. Leav them for a minute and drain. Once they are cool enough to handle pich off their skin. Reserve.
Bash up part of your oregano leaves with a pinch of salt in a pestle and mortar. Add 4 tablespoons of extra virgin olive oil, a splash of red win vinegar and some pepper. Finally add the poatoes and tomatoes to your chicken in the ovenproof pan, pour over your dressing and add he rest of the oregano leaves. Toss carefully and cook for 50 minutes in the preheated oven.
We think that this dish would be perfect for our family lunch al fresco. We’ll probably prepare a refreshing salad and we’ll have ice cream for pudding. What do you think? Do we have a winner menu?
PS: You can find this an other fantastic seasonal recipes in this book.