Denise says:
This is a stylish complete meal, which is quick to prepare. It does not include any difficult cooking techniques and works equally well with red snapper, trout or salmon for a parev option.
Preparation time: 35 minutes
Cooking time: 1 hour
Serves: 6
Ingredients:
For the Chicken6 boneless, skinless chicken breasts
4 tablespoons olive oil
900g new potatoes scrubbed and cut into 2.5cm (1 inch) chunks
340g tomatoes skinned and cut into chunks
200g small onions peeled, halved top to bottom
3 garlic cloves peeled and finely chopped
8 sprigs thyme
8 sprigs sage
Salt and freshly ground black pepper
85g pitted black olives
20g parsley removed the stems and finely chop the leaves
100ml chicken stock or water
3 tablespoons vegetable oil – for frying
Method
[u]To Make the Potatoes [/u]1)Pre-heat oven to 1900C (3750F/gas mark 5).
2)Place the potatoes in a saucepan. Cover with cold, salted water, bring to the boil and simmer for 5 minutes. Drain well.
3)Transfer the potatoes, tomatoes, onions, garlic, thyme and sage into a deep ovenware dish. Pour over 4 tablespoons of the olive oil.
4)Season well and simmer for 10 minutes. Transfer to a casserole dish.
Cook covered in the oven for 1 hour or until the potatoes are cooked through.
(Do not stir as this will break up the vegetables).
5)Add the olives during the last quarter of an hour of cooking.
6)To fry the chicken, heat the vegetable oil a large frying pan until hot.
7)Season the chicken fillets.
8)Fry 3 fillets at a time for 3-4 minutes on each side until they are browned.
9)Complete cooking by placing in a covered oven proof dish together with 100mls of water or chicken stock and putting in the oven a quarter of an hour before the potatoes will be ready.
To Serve: Stir the chopped parsley gently through the potatoes and spoon onto warmed plates. Arrange the chicken on top.