Marinated Chicken Thighs with Smashed Reds
Cooking Time: 30 minutes. Serves 4
4 tablespoons Worcestershire sauce
6 tablespoons olive oil
Sprinkle of red pepper flakes
2 teaspoons Herbs de Provence
2 lb boneless, skinless chicken thighs – pack usually has about 5 thighs
2 red peppers, sliced into long strips
1 small red onion, sliced
2 – 3 garlic cloves, smashed
Salt & Olive oil to cook
3 lbs small red potatoes, halved
2-3 garlic cloves, chopped
4 scallions, sliced
1/2 stick butter
Handful of Parmesan cheese
Mix marinade ingredients together, unroll chicken thighs and cover with marinade, turn them over, to get fully covered. Leave to one side, while you prep the rest of the food.
Heat some oil on a medium/low heat and add all the topping ingredients, cook until they are soft, lower the heat and let them cook until everything else is done, keep shaking the pan and turning the vegetables over.
Cover the potatoes in water, salt and boil and cook for 15 mins until soft.
Into a microwave safe dish/jug place the garlic, scallions and butter, melt in microwave in bursts of 10 seconds, until the butter has melted. Leave to infuse favors while the potatoes cook.
Remove chicken from marinade and cook in a skillet for about 5-6 minutes on each side until cooked through. Remove from heat, to rest.
When potatoes are ready, drain well and return to the hot pan, throw in a handful of Parmesan cheese, the melted butter mix and smash roughly leaving large chunks.
Serve the thighs topped with vegetables and the smashed potatoes.