My Favourite Chicken Dish adapted from Jamie Oliver
I love Jamie Oliver – his recipes are simple, don’t take long to make and dfull of flavour. I accept the man is a cook rather than a chef but for me that’s just perfect for everyday meals and most of the basic entertaining I do. l always use chicken thighs with the skin on as they go all crispy and delicious. I serve with mashed potatoes and a green salad or steamed greens. The next day I shred the remaining chicken, squeeze out the garlic cloves and mix up all the leftovers in the pan to make a wonderful ‘sauce’ for pasta.
Serves 4-6.
INGREDIENTS
8 Chicken thighs with skin on plus 4 plum chicken legs
2 punnets cherry tomatoes
1 bulb garlic, separated into unpeeled whole cloves
1 large red chilli, finely sliced
1 generous bunch basil, leaves picked and stalks finely sliced
1 can cannellini beans, drained
sea salt and cracked black pepper
olive oil
mashed potatoes to serve
PREPARATION
- Place chicken pieces skin side down in a single layer in a large casserole dish. They should fit snugly. Sprinkle with salt and black pepper, then turn and sprinkle the skin side with salt and pepper.
- Now scatter basil leaves, cherry tomatoes, whole unpeeled garlic cloves, chilli and basil stalks over the top of the chicken.
- Mix around a bit so that most of the tomatoes and basil are at the bottom with the chicken resting on top. Drizzle with olive oil.
- Place in a 180 degree C oven for 45 minutes. Move chicken around so that skin will brown and crisps up evenly. Place in the oven for another 30 minutes.
- Add the drained cannellini beans and mix around. Finish off in the oven for 15 minutes while finalising the mash.
- Eat with steamed greens or a green salad.
From the Kitchen at Dorset Road 