Chicken with Tomatoes and New Potatoes

Name: Chicken with Tomatoes and New Potatoes
Yield: 1 serving
Ingredients: 4 boneless chicken thighs; 500g new potatoes; 300g small tomatoes (cherry); 2-3 cloves garlic; 1 teaspoon dried oregano; 1-2 teaspoons herbes de provence (they give an amazing aroma, must be added); 1 bunch parsley; salt, pepper, paprika; oil

May 13, 2008

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Recipe: Chicken with Tomatoes and New Potatoes

This is a Jamie Oliver recipe, I only adapted the herbs to suit our taste. I really liked that it's simple and the herb flavors penetrate well into the meat and also into the potatoes, because they're smashed.

Ingredients

4 boneless chicken thighs
500g new potatoes
300g small tomatoes (cherry)
2-3 cloves garlic
1 teaspoon dried oregano
1-2 teaspoons herbes de Provence (they give an amazing aroma, must be added)
1 bunch parsley
salt, pepper, paprika
oil

Servings: 3

How to prepare chicken with tomatoes and new potatoes

Wash the potatoes and scrub them with a brush or steel sponge (don't peel them) and boil them in salted water. Blanch the tomatoes in boiling water for 30 seconds and peel them.
Meanwhile, cut the chicken thighs into 2-3 strips and fry them quickly in a little oil with just salt and pepper, just until they get color. Sprinkle with a little paprika in the last 10 seconds of frying to color the meat.
Drain the potatoes and place them in an oven-proof dish. Lightly smash them with the back of a spoon, very small ones can be left whole. Add the tomatoes and chicken pieces on top.
Make a herb sauce in a blender with oregano, herbes de Provence, parsley, garlic and oil (a few good tablespoons to make a soft paste) plus salt and pepper. Pour the sauce over everything in the dish. Mix gently. Season with more pepper and salt to taste.
Bake in the oven for about 30-40 minutes at 240C, until the chicken becomes crispy on the surface.