My friend Jen has a Jamie Oliver cookbook, which is where I found this recipe – and it was a big hit with everyone who ate it. There are a few steps involves in putting it together, but in the end you pop it in the oven, and it comes out ready to eat. When I first made it I had a fabulous variety of different coloured cherry tomatoes, but when I took these photos I didn’t have the same access to great tomatoes. I recommend the variety, but it’s really good with just the regular red ones.
Of course I thought olives would be a good addition, because I think everything is better with olives. If you don’t agree, feel free to leave them out!
What you need:
3/4 lb small new potatoes
6-8 boneless, skinless chicken thighs
salt and pepper
splash of red wine
5oo or so grams of cherry tomatoes
1/2 cup black or green olives
5 cloves of garlic, sliced
a few tablespoons of fresh oregano
red wine vinegar
What you do:
1. Cook the potatoes in boiling water until you can pierce them easily with a knife.
2. Cut each thigh into strips of three pieces each.
3. Put a tablespoon or two of olive oil in a bowl with salt and pepper. Add your chicken and mix it up so all the pieces of chicken get coated.
4. Fry the thighs in a hot frying pan until they are quite browned and almost cooked through. You can deglaze the pan with red wine if you want.
5. Boil a pot of hot water and place the cherry tomatoes in it, after giving each one a little poke with a knife. After a minute in the hot water, pour it out and rinse in cold water. Then pinch off the skins. If you’re in a hurry you can skip this step, but it tastes so good this way!
6. When the potatoes are cooked, give them a little squish, as you can see in the photo below.
7. Put the potatoes, chicken, optional olives and tomatoes in a roasting dish.
8. Using a mortar and pestle, bash up the oregano with some salt and pepper. Add this to the pan, along with the garlic, a little olive oil, and a few sprinkles of red wine vinegar.
9. Bake for 40 minutes at 400F.