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

  1. 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.
  2. Now scatter basil leaves, cherry tomatoes, whole unpeeled garlic cloves, chilli and basil stalks over the top of the chicken.
  3. 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.
  4. 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.
  5. Add the drained cannellini beans and mix around. Finish off in the oven for 15 minutes while finalising the mash.
  6. Eat with steamed greens or a green salad.
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