Potato Chicken Tomato Dish by J.o. |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is as close as I could get to last Wednesday's Jamie Oliver in the garden recipe. It looked great on the show but it isn't published. Apparently if you buy the new cookbook or DVD you will find the proper recipe. My version went over very well at my house in spite of my trepidation for not using chicken breasts. Ingredients:
6 -8 boneless chicken thighs |
2 -3 cups tiny potatoes |
2 -3 cups assorted coloured tomatoes |
1/4 cup olive oil |
2 -3 stems fresh oregano (i used a mixture of dried oregano,parsely and thyme and it worked) |
1 teaspoon sea salt |
1 -2 tablespoon red wine vinegar |
Directions:
1. Parboil potatos then smash slightly with your thumb.
2. Put tomatoes in boiling water for 30 seconds and remove skin.
3. Fry chicken; skin side down until browned in an oven proof skillet.
4. Pour marindade over chicken. Cook in 350 oven for 30 minutes. Add potatoes and tomatoes and more marinade if desired. Cook at least another 30 minutes.
5. Serve with salad greens.
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