New Potatoes and Chicken, Baked - J. Oliver's Recipe

Wash the chicken thighs under a stream of cold water, making sure to remove all impurities. After washing them, dry them well with absorbent towels. This step is essential for achieving an even browning. Brush the thighs with a little olive oil using a kitchen brush or simply with your fingers, then sprinkle salt and pepper to taste. These seasonings will help enhance the flavors of the meat.

Heat a generous amount of oil in a large pan over medium-high heat. Place the thighs skin side down and fry them for about 10 minutes. It is important to carefully turn them so that they brown evenly on all sides. Once the thighs are browned and nearly cooked, remove them from the pan and let them cool on a plate. Once cooled, pull the meat off the bone, tearing it into bite-sized strips and placing them in a bowl.

In another bowl, mix dried oregano with a little salt and pepper, adding 3-4 tablespoons of olive oil and red wine vinegar. If you want a bit of heat, add chili flakes. Mix the mixture well and pour it over the meat strips. Carefully mix everything together and let the meat absorb the flavors for about 10 minutes, turning it occasionally.

Meanwhile, peel the potatoes and boil them in a pot of salted water. Cook them until soft, then drain and let them cool slightly. Once cooled, gently crush them with your thumb, being careful not to turn them into a mash. This step will allow the potatoes to absorb the flavors from the other ingredients.

For the tomatoes, make a few cross-shaped incisions on the top and blanch them in boiling water for about 1 minute. Then transfer them to a bowl of cold water to stop the cooking process and remove the skin. Cut the tomatoes into cubes and add them to the bowl with the meat, along with finely chopped green onion and fresh parsley. Carefully mix, being careful not to crush the potatoes too much, and check the taste, adjusting with salt and pepper to preference.

Transfer the mixture to a heatproof dish, drizzle with a little olive oil, and if you want a richer sauce, add a cup of water. Preheat the oven to 180 degrees Celsius and place the dish inside. Bake for 35-45 minutes, until the potatoes become crispy and browned on top. Finally, serve the dish hot, sprinkled with finely chopped fresh parsley for a fresh look and pleasant aroma. This combination of flavors will turn the meal into a delicious experience.