This is an adaptation of a recipe someone posted on Instagram; I took screenshots but foolishly didn’t catch whose account it was, so if you recognise it let me know. It’s a great one-pot meal that goes in the oven for about 45 minutes to an hour, so there’s minimal washing up and on a cold winter’s day the oven helps to take the chill out of the kitchen and the house fills with mouthwatering scents. I think the original recipe was for 4 people, but this is my smaller version though it can easily be scaled up.

Serves 2 hungry people

Ingredients

• 2 tbsp olive oil
• 4-6 chicken thighs, depending on size and hunger
• 8-10 new potatoes, large ones halved
• 1/4 onion, diced
• 4-5 chestnut mushrooms, sliced
• 2 cloves garlic, crushed
• Sprig rosemary, leaves removed
• 2 tbsp mixed herbs
• 100ml double cream
• Salt and pepper, for seasoning

Method

• Preheat the oven to 220°c/200°c fan.
• Add the potatoes, onion, mushrooms and garlic to a cast iron skillet or oven-safe baking dish. Drizzle over 1tbsp olive oil, 1 tbsp mixed herbs, rosemary and some salt & pepper and toss it all together to coat everything.
• Rest the chicken thighs on top, drizzle over the remaining oil and mixed herbs and add a final sprinkle of salt & pepper.
• Place the lid on the skillet, or cover the dish with foil, and bake for about 45-50 minutes or until the potatoes are soft and the chicken is cooked through – check by inserting a sharp knife or skewer into the thickest part of the thigh and hold it there for 7 seconds and if the juices run clear and the knife is hot then it’s cooked.
• If, like me, you prefer your chicken skin to be crispy then just before the end of the cooking time, pop the grill on to heat up then once everything is done pop the dish under the grill for a few minutes until the chicken skin is nice and crispy and the potatoes are just going crunchy at the edges.
• Remove the chicken from the pan for a moment, stir the cream into the potatoes and mushrooms, then nestle the chicken back in the pan and pop it back into the oven for 5 minutes to heat through.
• Serve immediately with mashed potatoes and vegetables or rice.

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