Pollo al ajillo with roast potatoes and peppers

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Potatoes200 g
• Bell peppers120 g
• Garlic4 cloves
• Thyme2 g
• White wine vinegar15 ml
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes and cut them into pieces of about 3 cm, deseed the peppers and cut them into strips. Toss them in a tray with half the extra virgin olive oil and salt and roast for 30 minutes, turning halfway, until golden and tender.
2. Meanwhile cut the chicken thighs into pieces of about 4 cm and season with salt and black pepper. Lightly crush the garlic cloves, leaving the skins on.
3. Heat the remaining oil in a frying pan over medium heat and brown the chicken with the unpeeled garlic for 10 minutes, turning, until well browned on all sides.
4. Deglaze with the white wine vinegar, letting it bubble for 1 minute, then add the thyme and half a glass of water, cover and cook for 10 minutes over low heat, until the chicken is cooked through and the juices have reduced.
5. Serve the chicken with its juices, the roast vegetables and the chopped parsley.