One-Pot Lemon Chicken with Potatoes and Greens

• 8bone-in, skin-on chicken thighs
• 300 mlchicken stock
• 500 gnew potatoes, halved
• 6garlic cloves, thinly sliced
• 6fresh thyme sprigs
• 100 mldry white wine
• 2 tbspolive oil
• 1lemon, zested and juiced
• 150 gfrozen peas
• 200 gcavolo nero, stems removed, leaves roughly torn
• Fine salt and black pepper
• 1garlic clove, finely grated (optional)
• 150 gnatural yoghurt (optional)
• 1 tbspolive oil (optional)
• 1 tsplemon juice (optional)
• 10 gflat-leaf parsley, chopped (optional)
• 1lemon, cut into wedges (optional)

Method

1. 1Pat the chicken thighs properly dry with kitchen paper. Season generously on both sides with salt and pepper before they go anywhere near the pan.
2. 2Heat the olive oil in a large, wide, lidded casserole over a medium-high heat. Lay the thighs skin-side down in two batches if your pan is tight; don't crowd them, or they'll steam in their own moisture instead of going burnished and golden. Cook undisturbed for 8–10 minutes; when the skin is deep mahogany and releases cleanly from the base, it's ready. Lift onto a plate.
3. 3Pour off all but a tablespoon of the fat, drop the heat to medium, and add the sliced garlic. Cook for about 30 seconds, just until fragrant and pale gold at the edges; don't let it go further. Keep the garlic moving and stop as soon as it smells sweet; it will keep cooking in the residual heat.
4. 4Pour in the white wine and let it bubble hard for a minute, scraping up the brown stuck bits from the base with a wooden spoon.
5. 5Add the stock, lemon zest, lemon juice and thyme sprigs, then tumble in the halved potatoes. Season the liquid; taste it; it should taste like a proper braising broth, not bland water.
6. 6Nestle the chicken back in skin-side up, resting on the potatoes so the skin stays clear of the liquid and keeps its crunch. Bring to a gentle simmer, lid on, and cook for 20 minutes until a knife slides into the potatoes with no resistance.
7. 7Lift the lid, scatter the cavolo nero and frozen peas around the chicken, push them down into the liquid, and cover again for 4–5 minutes until the leaves have collapsed and the peas are bright green. Check the thickest part reaches 75°C for 30 seconds.
8. 8If using the optional yoghurt sauce, stir the yoghurt with the grated garlic and teaspoon of lemon juice. Season with a pinch of salt.
9. 9Fish out and discard the thyme stalks.
10. 10Serve the chicken, potatoes and greens from the pan. Add the optional parsley, finishing olive oil, lemon wedges and garlic-lemon yoghurt if using.

Per serving

kcal

336

protein

33.4g

fibre

4.5g

carbs

22.6g

fat

11.2g