Crispy and sticky chicken thighs with squashed new potatoes and tomatoes
I love love love this recipe. It is so easy to make, easy to scale up and is always a crowd pleaser because it is real comfort food. We serve it along side a salad with a simple balsamic vinaigrette, usually right on the same plate making it feel even more rustic.
Note the British measurements. I couldn’t wait for the US version of the cookbook to be published so I ordered the UK version 🙂 This recipe is so easy that it really isn’t an issue. As soon as you have made this once you’ll be eye-balling everything anyway. Even on your first try, just get whatever ratio of chicken to potato to tomato you think works for your preferences. It is easy to scale up or down too, just adjust the cook time accordingly. I made it last night with only 8 chicken thighs and it was done about in about 30 minutes.
Crispy and Sticky Chicken Thighs with Squashed New Potatoes and Tomatoes
Source: Jamie at Home Cookbook (Jamie Oliver’s)
- 800 g new potatoes, scrubbed
- Sea salt and freshly ground back pepper
- 12 boned chicken thighs, skin on
- Olive oil
- 600g cherry tomatoes, different shapes and colors if you can find them
- A bunch of fresh oregano
- Extra virgin olive oil
- Red wine vinegar [Carriere: Balsamic vinegar makes a tasty substitution]
Put the potatoes into a large sauce pan of salted boiling and boil until cooked.
While the potatoes are cooking, preheat your oven to 200oC/400oF. Cut each chicken thigh into three strips and place in bowl. Rub the meat all over with olive oil and sprinkle with salt and pepper, then toss. Heat a large frying pan, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don’t have a pan big enough, feel free to cook the chicken in two batches. Toss and fry over a high heat for 10 minutes or so, until almost cooked, then remove with a slotted to an ovenproof pan or dish.
Prick the tomatoes with a sharp knife. Place them in a bowl, cover with boiling water and leave for a minute or so [you can leave them longer and they will be fine]. Drain and, when cool enough to handle, pinch off their skins. You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavor will infuse the potatoes [Carriere: It is true, it is worth peeling them, they are a real highlight of the dish. We often add extra tomatoes]. By now the potatoes will be cooked. Drain them in a colander, then lightly crush them by pushing down on them with your thumb [Carriere: the back of a wooden spoon works well too, since they will be hot!].
Bash up most of the oregano leaves with a pinch of salt in a pestle and mortar. Add 4 tablespoons of extra virgin olive oil, a good splash of red wine vinegar and some pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully. Spread out and bake for 40 minutes in the preheated oven until golden.
Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.