Chicken with new potatoes and olive butter
This is the quickest sort of chicken dinner there is, and a lovely one for a midweek summer's evening. It just needs a side of greens or salad for completeness. Any leftover olive butter goes well with salmon or artichoke hearts, or just spread on toast.
Ingredients
- 100g butter, softened
- 100g green olives, pitted and finely chopped
- zest of 1 lemon
- 8 boneless chicken thighs
- 2 tbsp olive oil
- 800g new potatoes, scrubbed and sliced into ½cm discs
- handful basil leaves, shredded
- salt and pepper
Method
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Step 1
In a small bowl, mix the butter, olives and lemon zest together. Leave to one side.
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Step 2
On a board, flatten the chicken thighs with your hand, or use a rolling pin. Season well. Heat the oil in a large frying pan and fry the chicken for 4-5 minutes each side, or until the chicken is cooked through (no pink juices) and golden.
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Step 3
At the same time as you fry the chicken, cook the potatoes in a large pan of salted boiling water until just tender (about 7-8 minutes).
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Step 4
Drain the potatoes and serve with the chicken on top, dotted with the olive butter. Sprinkle over shredded basil leaves, and serve with steamed broccoli or summer greens, or a green salad.
