Pan-fried juicy chicken thighs are served with tomato and tender potatoes cooked with white wine and saffron.
Heat 2-3 tablespoons of olive oil in a heavy bottomed sauce pan.
Add the peeled and halved potatoes, peeled and halved garlic and the peeled and sliced shallots then sauté for a few minutes.
Then add the large pieces of chopped red pepper, season with half of a stock cube and a pinch of saffron then sauté for a minute.
Then add the cherry tomatoes and sauté a little more.
Add the water to just cover and simmer.
Cook slowly to reduce the water and cook the vegetables, stirring from time to time to break the tomatoes.
Once cooked the water and olive oil should emulsify and the peppers and the potatoes should be tender with a lovely yellow colour.
This can be held over a low heat to simmer
Meanwhile fry the chicken in a frying pan seasoned with dried rosemary, salt and pepper in a little olive oil and butter for approximately 8-10 minutes until cooked
Serve the fried chicken thighs with the saffron vegetables and steamed spinach on the side.
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