CHICKEN WITH OLIVES, CAPERS AND PARSLEY

4 thigh chicken

2 large garlic cloves sliced (or 3 small)

a few sprigs thyme 

30ml  tablespoons sherry vinegar

7 prunes

55g - capers and their juices

2 bay leaves

40ml -olive oil

50g – green olives pitted

20g tablespoons brown muscavado sugar

60ml white wine

10g fresh parsley chopped

20 ml oil (coconut or olive)

150 banana shallots - halved

300g white potato chunked into 1 inch cubes

salt for roasting potatoes and shallots

Method

Get the chicken and marinade in garlic, thyme, sherry vinegar, prunes, capers, caper juice, bay leaves, olive oil, olives - marinade over night.

Roast the shallots and potatoes in some oil and salt and get some colour onto them.

Oven 180

Place the roasted vegetables into a roasting tray and cover with the chicken pieces all of the marinade and pour in the white wine. Then sprinkle each chicken breast with the brown sugar - this makes a dramatic difference to the presentation of the chicken, making it very golden and delicious looking.

Roast - basting (approx 20-30 mins) until cooked through. Serve the potatoes and shallots and place chicken on top with spoonful’s of the sauce and scatterings of fresh parsley