CHICKEN IN A PAN

You can buy chicken pieces anywhere and roast them with onions and new potatoes, with handfuls of fresh peas thrown in at the end... This one pot recipe is gloriously simple and flavorsome.

PREP: 5 min
COOK: 40 min
Serves 3-4
Recommended Price: £5-£8

Ingredients

• 2 tbsp olive oil
• 8 small chicken portions (skin left on)
• 1 large Spanish onion, thinly sliced
• 1 fat garlic clove, crushed
• A few sprigs of fresh thyme, roughly chopped (If you're in continental Europe in summer, you'll find plentiful supplies at most markets)
• 450 g (1lb) small new potatoes, scrubbed (cut larger ones in half)
• 350 ml (12fl oz) chicken stock mixed about half and half with any leftover dry white wine
• 125 g (4oz) fresh peas or broad beans

Method

1. Preheat oven to 190ºC (170ºC fan oven) mark 5. Heat the oil in a roasting tin or large ovenproof frying pan on the hob. Add the chicken, skin-side down, with onion, garlic and thyme. Fry for 2-3min or until skin is golden. Turn and make the other side gold.
2. Add the potatoes and cook, stirring, until coated in oil and beginning to turn golden. Add the stock and wine mixture, scraping up the crusty bits from the base of the tin.
3. Season well with salt and freshly grounded black pepper. Allow liquid to boil, then bubble gently for 5min.
4. Transfer to oven and roast for about 40min or until meat and potatoes are tender and golden and gravy is bubbling.
5. Just before serving, cook the peas or beans in boiling, salted water for 3-4min, then drain and stir in with the chicken.
   
   ​Per serving: 
   Calories:530
   Total fat: 34g
   Total carbs: 23g