Another fun “find” from my beloved Mr. Oliver. I love finding ways to use a variety of veggies in one dish, and chicken thighs are practically a staple around here ’cause they’re so darn cheap and delicious. This was so good the first time around that I promptly called my parents to suggest that I bring it over for the upcoming Birthday Extravaganza-part deux (Laura, Dave and a belated Father’s Day). And happily, they accepted. It’s a great one for dinner parties because it can be fully prepared earlier in the day and then popped in the oven at dinner time. We served it with thick slices of bread to sop up all the extra juice. Yum.
Baked Summer Chicken Stew adapted from Jamie at Home
- 2 pounds new potatoes, washed and partially peeled (I like a little skin!)
- 4-8 each, boned, skin-on chicken thighs, depending upon their size
- 1/2 pint cherry tomatoes, stemmed, cut in half, and drizzled with olive oil
- 1 medium heirloom tomato or 1/2 pint plum-sized tomatoes, cored and scored on their bottoms
- 1 medium hand full green beans or yellow wax beans, trimmed
- 4-8 sprigs oregano, leaves plucked
- 1/4 cup extra-virgin olive oil
- 1 Tablespoon red wine vinegar
- Salt and pepper
Preheat your oven to 425 degrees.
Trim the chicken thighs of excess fat and slice each thigh into 3 strips. Preheat a saute pan over medium heat, and brown the chicken, skin-side down until golden. Set aside.
Place potatoes in a medium-large pot of cold, salted water, and bring to a simmer. Cook until they can be easily pierced with a paring knife. They’ll need about 20 minutes to cook, depending upon their size. When they are done, remove them from the water, and set aside. While the potatoes are cooking, you’ll prepare the rest of the veggies….
Dump the heirloom (or plum tomatoes) into the simmering potato water for 5-10 seconds, to loosen the skin. Remove with a slotted spoon and set aside. When cool, remove the skin and discard. If using a large heirloom tomato, you’ll need to dice it. Leave plum tomatoes whole.
Dump the beans into the simmering potato water and cook until tender. Remove with a slotted spoon and set aside.
By this time, the potatoes should be nearly done.
In a small bowl, combine the olive oil, vinegar, salt and pepper. Set aside.
Choose a baking vessel that will easily hold the stew ingredients in approximately one layer. First add the potatoes, crushing them lightly with a spoon, then add the chicken, skinned tomatoes, beans, and oregano. Drizzle the vinaigrette over, and toss everything very gently with your hands, distributing it evenly in the baking dish.
Place baking dish in the pre-heated oven and bake for about 20 minutes.
Carefully remove from the oven and sprinkle the cherry tomatoes over the top. Return to the oven and bake for another 10 minutes or until the tomatoes have softened and the chicken is cooked through.