Chicken & crispy capers with new potatoes served in a pan

Chicken & crispy capers with new potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 5 mins Cook: 35 mins

Easy

Serves 2

Combine chicken thighs with new potatoes and capers to make this quick and easy midweek meal, with stuffed olives and lemon zest to add some extra oomph

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal411
  • fat18g
  • saturates3g
  • carbs35g
  • sugars2g
  • fibre5g
  • protein24g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g new potatoes, halved
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp plain flour
  • 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 4 skinless and boneless chicken thighs, halved
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp capers, drained and dried
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 65g stuffed green olives
  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful of parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ bag peppery salad, to serve

Method

  1. Bring a pan of salted water to the boil and tip in the potatoes, boil for 8-10 mins, until cooked through, then drain.

  2. Mix the flour and oregano, then toss the chicken in it. Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Remove with a slotted spoon and set aside.

  3. Turn the heat down a bit and add the chicken, then fry until golden, around 10 mins. Tip the drained potatoes into the pan with the olives. Fry for 10 mins, until the chicken is cooked through and a little charred. Squeeze the lemon juice over, scatter with capers, parsley and lemon zest and serve with the salad.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jillysue
24th Jul, 2018
4.05
Thought it would be dry but wasn't. DId use chicken breast cut up into large chunks and so reduced the cooking time to make sure the meat stayed juicy
hahawa
9th May, 2018
When should the capers be added back here? We assumed back in the pan right at the end before serving?
goodfoodteam's picture
goodfoodteam
15th May, 2018
Thanks for your question. The capers should be added at the end, along with the parsley and lemon zest. Apologies for the omission.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.