heere it is, looks really average and kept checking recipe to see if i had forgotten st, but I loved it
deffo need capers and parsley tho
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CHICKEN POMODORO
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Serves 4
Prep: 20 min
Cook: 45 min
500g potatoes, peeled
6 or 8 chicken thighs, depending on size
Sea salt and pepper
1tbsp olive oil
400g tinned chopped tomatoes or 400ml tomato passata
2tbsp extra virgin olive oil
2 garlic cloves, crushed
½tsp dried oregano
1 tbsp salted capers, rinsed
2tbsp minced parsley
METHOD
Heat the oven to 190C/Gas 5. Finely slice the potatoes and place on the base of an oiled roasting/baking tin. Trim the thighs of excess skin, season the inside and roll tightly.
Heat the oil in a frying pan and sear the chicken until golden, allowing the fat to drain off. Arrange the chicken on top of the potatoes.
Combine the chopped tomatoes or passata with the olive oil, crushed garlic, dried oregano, capers, sea salt, pepper and most of the chopped parsley. Pour the mixture over the chicken.
Cover the pan with kitchen foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes until the chicken is tender. Scatter with remaining chopped parsley and serve.