Or Pollo, patate e carciofi as I imagine it was originally called as this is a pretty classic Italian dish. I found this recipe in one of those free small glossy mags given away in restaurants and cafes. They exist to sell advertising, but the recipes are often quite good and and this is the sort of everything in a pan, makes good reheating next day, recipe I like. Also, I’ve been looking for something to replace the lemon and chilli chicken recipe as eldest has decided she doesn’t like lemon. In fact, this is even better than the lemon recipe as it’s got potatoes in it too so you really only need a green salad on the side to make a good dinner.
Pollo, Patate e Carciofi
1.5 kg of chicken thighs – ideally free range.
1 kg new potatoes (next time I’m upping the potatoes as 18saughtonmains ate loads)
half a jar of artichokes in oil
a red onion (optional, I just happened to have one which needed to be used up)
a white onion
Pre heat the oven to 200C. Put the chicken pieces in a large pan, chop the potatoes into approx equal sizes and the onions into chunks and add them. Add the artichokes. Chop half the rosemary leaves finely and add to the pan. Leave the rest as springs and scatter over the top. Pour enough oil over the top to coat it all – ideally don’t let a 5 year old do this as you’ll end up with too much oil. Mix it all together, making sure everything is well coated. Season with salt and pepper and put in the oven. After 30 minutes, take the pan out to stir, then cook for another 30 minutes.