1 tbsp olive oil
8 chicken thigh cutlets with skin on (1.5 kg)
½ cup dry white wine
500 g chat potatoes, quartered
1 red onion, cut into wedges
3 cloves garlic, peeled, sliced
½ cup chicken stock
Salt and pepper, to taste
¾ cup mixed marinated olives (150 g)
½ cup drained semi-dried tomatoes
100 g soft feta, crumbled
¼ cup roughly chopped fresh parsley
Lemon wedges, to serve
- Heat oil in a large, flameproof roasting pan over a high heat. Add chicken, skin-side down. Cook for about 3 minutes, or until golden. Turn over. Add wine. Bring to boil. Boil for 1 minute. Remove pan from heat.
Add potatoes, onion and garlic. Pour over stock. Season with salt and pepper.
- Cook in a hot oven (200C) for 40 minutes. Add olives and tomatoes. Cook for a further 10 minutes, or until chicken is cooked. Stand for 10 minutes.
- Sprinkle over feta and parsley. Serve with lemon wedges.