Denise says:

A one pot complete meal for Seder night has got to be the ideal main course. Cooked in wine and stock it cannot dry out. If you bake both chicken thighs and breasts everyone will be happy! The secret of this dish is to get all the ingredients golden and crispy without it looking burnt and dry.


For a slight variation ~ add pitted black olives and capers.


Chefs Tip: To peel the shallots with ease, pour boiling water over them and leave for 5 minutes. Drain and then peel.


Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 6 people

Ingredients:

1 kg new potatoes thinly sliced
1 tablespoon olive oil
10 -12 chicken thighs/ chicken breasts portions
6 cloves garlic
12 shallots – peeled
1 lemon – sliced into wedges
1 aubergine – cut into large cubes
2 red peppers – deseeded and cut into cubes
100ml white wine
200ml chicken stock
Salt and freshly ground black pepper

Garnish: Sprigs of fresh basil

Method

1) Preheat the oven to 200 C/ 400F / Gas mark 6.
2) Tip the potatoes into a large shallow roasting tin and drizzle with some olive oil, salt and freshly ground black pepper.
3) Roast for about 20 minutes until they start to go crispy.
4) Season the chicken and add to the roasting tin along with the garlic, shallots, lemon, aubergine and peppers.
5) Return to the oven for 20 minutes.
6) Pour over the wine and stock and roast for a final 20 minutes until the chicken is golden and cooked through.

Serve onto warm plates and garnish with sprigs of fresh basil and a dusting of black pepper.
Tagged in: Chicken, Family Dining, Low Fat, Mediterranean, Pesach, Potatoes, Shabbat