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.
- 1 garlic clove
- 1 small onion
- 5 carrots
- 200g baby new potatoes
- 2 teaspoons rapeseed oil (10g)
- 4 skinless chicken thighs (still on the bone)
- 1 teaspoon fresh chopped sage (or ½ teaspoon dried)
- 2 teaspoons fresh chopped rosemary (or 1 teaspoon dried)
- 1 tablespoon tomato puree (15g)
- 300ml water
- 35g pitted green olives
- 5g fresh flat-leaf parsley
- salt (optional) and freshly ground black pepper
- Preheat the oven to 160C / 325F / 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.
- 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 using a tin foil lid).
- Season the chicken lightly with salt (optional) and pepper to taste and add to the heated casserole, presenting side facing 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. Remember to wash hands and equipment in warm soapy water after handling raw chicken.
- 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.
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.