An 'all in one pot' favourite. Sliced new potatoes and unpeeled garlic cloves are tossed in hot oil, thyme and black pepper
Browned chicken thighes are rested on top, and then a couple of glasses of Amontillado sherry are added
Into the oven for about 50 minutes - the chicken sits on the potatoes, and is steamed from beneath, and crispy on the top; the potatoes cook in the chicken juices and the sherry
3 Comments:
Looks delicious!
Is there a full recipe for this online anywhere? Looks like a great weeknight dinner!
Sorry - can't find the recipe online - it was from an Olive magazine about 3 years ago!
If you want I can email it to you (just let me know the address), but to be honest it's a fairly forgiving recipe. I do 4 - 5 mid sized new potatoes per person, and slice them lengthways once or twice each. A whole head of garlic, cloves separated and unpeeled, 2 chicken thighs per person, and about 250ml Amontillado sherry. Cooking is at 180ish (fan) for about 45 minutes, but I check from 30 minutes onwards, giving the potatoes a bit of a stir, and checking the chicken is cooked with a skewer if I'm not sure.
We tend to serve it just with a quick green salad, although it also goes well with spinach.
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