Braised chicken thighs with olives & potatoes
Serves 2 (each serving contains approx 510 kcal)
Ingredients
1 garlic clove
1 small onion
5 carrots
200g baby new potatoes
2 tsp rapeseed oil (10g)
4 skinless chicken thighs (still on the bone)
½ tsp dried sage or 1 tsp fresh chopped sage
1 tsp dried rosemary or 2 tsp fresh chopped rosemary 1 tbsp tomato puree (15g)
300ml water
35g pitted green olives
5g fresh flat-leaf parsley
Sea salt and freshly ground black pepper
Method
1 Pre-heat the oven to 160°C / 325°F / gas mark 3. Peel and crush the garlic. Cut the onion in half, then peel and cut into thin slices. Peel the carrots and cut into slices. Cut the baby potatoes into quarters. Set aside.
2 Heat a casserole dish with a lid over a medium heat and add the oil (or you can start in a frying pan and transfer to a small roasting tin and use tin foil as the lid).
3 Season the chicken lightly with salt, if using, and pepper to taste and add to the heated casserole, presentation side down. Cook for a minute or 2 on each side or until sealed and lightly golden, turning regularly with a tongs. Transfer to a plate.
4 Add the onion and carrots to the heated casserole and sauté for a couple of minutes, scraping any browned bits from the bottom with a wooden spoon. Stir in the garlic with the sage, rosemary and tomato puree. Pour in the water, stirring to combine and bring to a simmer. Stir in the potatoes and olives, then using a tongs put the chicken on top. Cover with a lid and cook in the oven for 1 hour until the chicken is piping hot with no pink meat and the juices run clear when tested with a small sharp knife. Divide between bowls to serve.
Prepare ahead: Once made, this recipe can be put in the fridge within 2 hours of cooking and can be stored in an airtight container for up to 3 days. Only reheat once in the microwave or in a saucepan or casserole with a lid over a gentle heat when ready to eat. It can also be made very successfully in a slow cooker – simply follow the instructions above and cook on low for 4 hours.