Ingredients Serves 4 ·6 large skinless, chicken thighs fillets (approx 500g) ·5 tbsp Filippo Berio Extra Virgin Olive Oil ·150ml (5fl oz) dry white wine ·450g (1 lb) medium sized new potatoes, scrubbed and cut into chunks ·3 medium red onions, cut into thick wedges ·1 large rosemary sprig ·120ml (4fl oz) chicken or vegetable stock ·flaked sea salt and freshly ground black pepper
1. Heat the oven to 200°C/Fan 180°C/400°F or Gas Mark 6. 2. Cut the chicken thighs into large chunks. Heat a large flameproof dish and add 3 tablespoons of the oil. Add the chicken and cook over a medium heat for 4-5 minutes, turning until lightly browned. 3. Pour in the wine, bring to the boil and allow to simmer for 2 minutes. 4. Add the remaining oil, the potato chunks and onions. Stir, so all the ingredients are coated in olive oil, pour over the stock. Chop about 1 teaspoon of rosemary spikes then scatter over the dish, adding a little salt and a few grinds of black pepper. 5. Bake uncovered for 20 minutes, turn the ingredients over and bake for a further 20 minutes. Add a few sprigs of fresh rosemary to garnish. 6. Serve with a green vegetable such as broccoli, spinach or green beans. Recipe by Flippo Berio