This is one of my favorite new chicken recipes! It’s based on a Jamie Oliver recipe that I’ve modified by substituting rosemary with his oregano. Realistically, you could also use thyme or tarragon. I’ve also substituted sherry vinegar for his red wine vinegar. Again, you could use balsamic or white wine vinegar.
On Iron Chef, Top Chef and other cooking shows they always talk about balance and acidity in the dishes. I think the splash of sherry vinegar makes this dish. I know it sounds like a pain to peel cherry tomatoes but it’s really not hard and it does add to the dish.
Chicken Thighs with Squashed Fingerlings and Tomatoes
1 3/4 lbs fingerling potatoes
salt and pepper
8 boned and skinless chicken thighs
1 1/4 lbs. cherry tomatoes
Boil the potatoes in salted water until they are cooked. Drain them in a colander and gently smash them so they burst.
Preheat your oven to 400 degrees. Cut each thigh into thirds. In a bowl, toss the thighs with a splash of olive oil, salt and pepper. Fry the chicken pieces in a large frying pan until almost cooked, about 10 minutes, then remove the chicken from the pan.
Prick the tomatoes with sharp knife. Place them in a bowl, cover them with boiling water, and drain after 1 minute. When they have cooled a bit, pinch off the skins.
In a bowl add the rosemary, more salt and pepper, and a splash of olive oil and a splash of sherry vinegar. Stir well. Add the chicken, potatoes and tomatoes to the bowl and toss. Spread the ingredients in a roasting pan so that they are in a single layer. Bake for 40 minutes.