Crispy and sticky chicken thighs with squashed new potatoes and tomatoes
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"