Chicken thigh cutlets with fennel, potatoes and herbs.
Cook time: 70 mins | Prep time: 20 mins | Serves: 6
Ingredients.
6 x chicken thigh cutlets with skin on
1 x fennel bulb, sliced into 2cm thick wedges
500g x small chat potatoes
1/2 cup capers
1/3 cup apple cider vinegar
1/3 cup olive oil
1 orange, juice and zest
5 garlic, crushed
1 cup water
1/2 cup white wine
salt and pepper
Garnish
tarragon and oregano
Method.
1. Preheat oven to 180°C fan forced (350°F).
2. Use a large 38cm x 28xm baking dish and add in chicken thigh cutlets, sliced fennel, and whole chat potatoes.
3. In a bowl mix capers, apple cider vinegar, olive oil, orange juice and zest, garlic, water, and white wine.
4. Mix and pour over chicken and vegetables. Add salt and pepper.
5. Cover tray with baking paper then foil. Place into the oven for 50 minutes, take baking paper and foil off. Bake for another 20 minutes for the chicken skin to crisp up.
6. Spread over fennel fronds, herbs and serve. You can serve as is or with brown rice / cous cous/ quinoa.
Cooking Notes: Freeze the leftover juice and add it to your next roast dinner for an extra boost of flavour!
