Published Thursday, 04 September, 2008 by Michelle Stoodley
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.
baked potatoes with boursin, cheddar and leek
Fast and easy microwave-baked potatoes makes a appetizing meal or side for hungry, busy students.
A nutritious and filling meal with chicken breast and potatoes
4 Minute Prep!