Chicken Tomatoes and Potatoes Oliver

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

olive oil

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.

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