This super easy, simple yet succulent recipe is perfect for weeknights. It doesn’t take much time to prepare and you just have to stick it in the oven for it to get ready… or almost!
Sick babies tend to want to be in their mother’s arms a lot more than usual when they’re sick. My daughter has a cold these days so my free hands are a luxury, and my time is limited… Which is what average people go through when they work and they have to prepare dinner for the family (or for themselves). So during the week, I try to make some simple recipes; ones that don’t require much skills nor do they take more than 30 minutes to prepare (unless cooking time is slightly longer). The following recipe is the perfect example of stuff I cook during the week, when I want to cook but I’m not necessarily in the mood to spend a lot of time doing it. If you relate to the lack of time, than this one is for you.
Makes 2 servings
1 tbsp olive oil
2 chicken thighs
400 g yellow potatoes
2 tbsp capers, rinsed and drained
5 garlic cloves, cut in 4
Juice of 1 lemon
2 lemons, cut in quarters
1 bunch rosemary
8 sage leaves
1/3 cup dry white wine or Vermouth
¾ cup chicken stock
Salt & pepper
Preheat oven at 400˚F.
Heat the oil in a large, heavy-based saucepan over high heat. Cook the chicken for 2-3 minutes each side or until browned.
Add the potatoes, capers, garlic, rosemary, sage, lemon juice, lemon quarters, wine and stock. Cover and cook for 15 minutes. Remove lid and roast for a further 30 minutes or until the potatoes are tender and the chicken is cooked through.