Crispy and sticky chicken thighs with squashed new potatoes and tomatoes
Serves 4
Use one very large skillet for this recipe or use a smaller pan and brown the chicken in batches.
| Salt and pepper, to taste | |
| 1 3/4 | pounds small potatoes, scrubbed |
| 12 | boned chicken thighs, skin on |
| 2 | tablespoons olive oil |
| 1 | pint cherry tomatoes |
| 1 | bunch fresh oregano, leaves removed from stalks |
| Generous splash red wine vinegar |
2. Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 10 minutes or until they are tender when pierced with a skewer. Drain them into a colander and crush them lightly by pressing with your thumb.
3. Meanwhile, set the oven at 400 degrees. Cut each chicken thigh into three strips and place in a bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper; toss well.
4. Heat a very large skillet over medium high heat. Add the chicken, skin side down, without overlapping (or cook the chicken in two batches). Let the chicken cook for 5 minutes without moving. Turn and continue cooking for 5 minutes or until the chicken is browned but not quite cooked through. Transfer the chicken mixture to the roasting pan. Add the potatoes and tomatoes.
5. On a board, coarsely crush the oregano leaves with a pinch of salt. Transfer to a bowl. Add a generous splash of red wine vinegar and pepper. Use a wooden spoon to crush them together.
6. Add the oregano mixture to the chicken. With tongs, toss the mixture. Spread in a single layer in the pan. Roast for 40 minutes or until the mixture is golden brown. Adapted from "Jamie at Home"
