Tuesday, 23 September 2008


4 skinless, boneless chicken thighs
6 waxy new potatoes
4 cloves of garlic
1 red pepper
12 cherry vine tomatoes
3 shallots
pinch Saffron
1 tsp dried rosemary
1 chicken bouillon stock cube
175 ml dry white wine
small jug water, to add as required
olive oil
salt and pepper
Steamed Spinach to serve

Heat 2-3 tablespoons of olive oil in a heavy bottomed saucepan.
Add the peeled and halved potatoes, peeled and halved garlic and the peeled and sliced shallots, then sauté for a few minutes.
Add the large pieces of chopped red pepper, season with half a stocxk cube and a pinch of saffron and sauté for another minute.
Add the cherry tomatoes and sauté a little more.
Add the water to just cover and simmer.
Cook slowly to reduce the water and cook the vegetables, stirring from time to time to break up the tomatoes.
Once cooked the water and olive oil should emulsify and the peppers and the potatoes should be tender, the latter with a lovely yellow colour.
This can be left over a very low heat to simmer.
Meanwhile, fry the chicken in a frying pan seasoned with dried rosemary, salt and pepper in a little olive oil and butter for approximately 8-10 minutes until cooked.
Serve the fried chicken thighs with the saffron vegetables and steamed spinach on the side.

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