This dish is known as Jamie's Chicken in my house as it originally came from a Jamie Oliver recipe I then altered to make it my own., there is noting wrong with Jamie's original recipe but I like to change things up and make them my own.
This is quite a cheap enough recipe to make as its uses chicken thighs which are quite a cheap cut of meat. In Superquinn for example you can buy a 12 piece pack of chicken thighs they call it family value for €4.99 now that is a deal! I would generally go 2-3 chicken thighs per person as there is not a lot of meat on them but there is a lot of flavour. This recipe would serve 4.
12 Chicken Thighs
12 Cherry Tomatoes
6 Fresh Basil Leaves
Salt and Pepper
500ml Boiling Water1 Chicken Stock Pot
Method:
- I would first prep the chicken, remove the excess fat as it just stays as fat it doesn't crisp up
- Boil the kettle and measure a pint(568 ml) or 500ml of boiling water to a Knorr Chicken Stock Pot
- Preheat the oven to gas mark 6/200 degrees
- Put a griddle pan on a high heat and when it is hot about 2-3 minutes place the chicken skin side down just to get a nice colour, you don't need to add any oil as the fat of the skin of the chicken will melt. When there is a light brown colour on the skin side turn it over and just seal on the other side.
- Place the chicken on a roasting tray add the tomatoes and shred the basil leaves with your hands don't bother to chop it add the seasoning and for an optional extra some dried chili flakes give a slight kick to the dish.
- Add the boiling chicken stock and place in the oven for 1 hour - 90 mins.
- This is the difference between my recipe and Jamie's he doesn't brown the chicken he roasts it for 40 minutes I brown mine and then slow cook it for 90 minutes making the chicken succulent and so tender it falls off the bone.
- I would serve this with potato either mash or fondant that way it is a simple dinner you don't have to watch over meaning you have time to do something else.
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