Baked Chicken with Rooster Potatoes and Onions
An easy recipe that can be made in just one pot!
Difficulty Level: easy
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Ingredients
- 6 large skinless chicken thighs fillets
- 5 tablespoons of extra virgin olive oil
- 150ml dry white wine
- 450g medium sized Rooster potatoes, scrubbed and cut into chunks
- 3 medium red onions, cut into thick wedges
- 120ml chicken or vegetable stock
- Salt and pepper
Instructions
1)Heat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6.
2)Cut the chicken thighs into large chunks. Heat a large flameproof dish and add 3 tablespoons of the oil. Add the chicken and cook over a medium heat for 4-5 minutes, turning until lightly browned.
3)Pour in the wine and bring to the boil. Allow to simmer for 2 minutes.
4)Add the remaining oil, the Rooster potato chunks and onions. Stir so that all of the ingredients are coated in olive oil and pour over the stock.
5)Add a little salt and pepper to season.
6)Bake uncovered for 20 minutes. Then turn the ingredients over and bake for another 20 minutes.
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