One pot wonders are the solution to healthy nutritious meals in our busy lives. This is packed with vegetables and because I’m using chicken thighs, it freezes very well also.
8 deboned skinless chicken thighs
8 shallots, peeled and halved
2 garlic cloves, finely chopped
1 medium carrot, finely diced
1 tsp chopped rosemary
2 tsp chopped oregano
400g tinned diced tomatoes
1 tsp honey
500ml chicken stock
12 black olives, pitted
for potato parmesan topping
4 potatoes, peeled and thinly sliced
1 tbsp melted butter mixed with 1 tbsp olive oil
3 tbsp grated parmesan
2 tsp chopped mixed rosemary and oregano
Olive oil, for frying
Salt and freshly ground black pepper
Heat a casserole dish over a medium heat with a little oil. Season the chicken thighs and sear until golden brown. Place on a clean plate and set aside.
Add the shallots and sauté for about 4 minutes until golden before adding the garlic and cook for 1 minute. Add the rosemary and oregano as well as the tomatoes, honey and chicken stock. Bring to the boil and check for seasoning, adding salt and pepper as required.
Preheat the oven to 180°C/fan 160°C/gas 4.
Return the chicken thighs to the casserole and stir well.
Add the olives to the chicken casserole.
Arrange the potato slices neatly over the top of the casserole starting from the outer edge and leaving a small space in the centre.
Brush the potato slices with the melted butter and oil and spoon over the parmesan.
Sprinkle over the chopped herbs and bake in the oven for about 30 to 35 minutes until the potatoes are cooked and golden. Sprinkle a little sea salt over the top before serving.
Leave to settle for 5 minutes before serving.