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Baked Chicken with Agria Potatoes, Tomatoes and Fresh Herbs

Baked Chicken with Agria Potatoes, Tomatoes and Fresh Herbs
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Baked Chicken with Agria Potatoes, Tomatoes and Fresh Herbs

Serves: 6 to 8

Preparation: 10 minutes

Cooking: about an hour

 

Ingredients

8 to 10 chicken thighs, skinless with bone in
10 Agria potatoes, peeled and cut in halves
2 cups fresh tomatoes (or 2 tins chopped tomatoes)
2 cloves garlic, crushed
2 tablespoons capers (optional)
1 tablespoon dried tarragon
3 tablespoons soy sauce
3 tablespoon brown sugar
3 tablespoons red wine vinegar
4 strips of prosciutto, finely chopped
3 tablespoons of crème fraiche

 

Fresh Herb Garnish Ingredients

1 handful fresh coriander, chopped
1 handful fresh mint, chopped
Zest and juice of a lime

 

Method

Preheat oven to 180˚C

Par-boil potatoes for 10 minutes or until rough around the edges and drain

In a large bowl combine all ingredients except chicken and potato

Arrange chicken in a roasting dish and pour over the sauce. Place the potatoes around the chicken, leaving them half out of the sauce so they crisp up

Bake for an hour or until chicken is cooked through, cut one in half to be sure

Mix all garnish ingredients together and pile on top of chicken before serving

 

NB: We used a mix of tinned and cherry tomatoes

  

Keeping cooking with chicken safe

Cross contamination can be a major cause of food-borne illnesses. To keep chicken safe for the whole family when cooking with it you should make sure you:

  • Wash your hands thoroughly in hot, soapy water before you start 

  • Keep plates and utensils for raw and cooked chicken separate 

  • Wash and dry knives and chopping boards thoroughly in hot soapy water 

  • Cook poultry well until juices run clear, not pink