Two-Pan Chicken with Red Potatoes and Feta is a great ‘bung-it-in-the-oven’ recipe. Apart from some prep work chopping the vegetables and chicken breast (separate boards, of course), there’s very little effort involved as the dish spends most of the time in the oven.
My recipe uses only two pans – a large frying pan and a deep roasting tin or casserole dish. The chicken is browned in the frying pan while the potatoes and onions are undergoing their first bake in the roasting tin.
Red potatoes are another timesaver. They don’t need to be peeled as their skin is thin. In fact, they’re best left skin-on in order to retain all their nutrients and flavour. They just need a good wash and dry, making sure any eyelets (little sprouts) are removed.
The bake is finished off with the creamy, subtle tang of feta cheese, which only needs a few minutes under the grill / broiler to melt and brown nicely.
Hot Chip was founded by Hugh Crossley (Lord Somerleyton) and Toby Marchant. Their combined business acumen and restaurant expertise led to the creation Hot Chip, purveyors of gourmet chips matched with intriguing sauces and toppings. Some of their combinations with the humble chip taking centre stage don’t readily spring to mind, but they work!
Hot Chip had a presence in Norwich for two years and built quite a following at their shop. In order to bring their delicious chips to a greater number of customers, they decided to embrace street food and go mobile… and so the eye-catching Hot Chip Land Rover was born.
They have already started taking East Anglia and London by storm but held their official launch in Cambridgeshire on 16 October at Burwash Manor. The fabulous launch was organised by Vhari Russell and Emma Bearpark of The Food Marketing Expert.
I was delighted to be invited to Hot Chip’s launch to sample some of their original menu items. Firstly, I was impressed by the chips themselves. Hot Chip definitely have the foundation right. It’s not a matter of heaping sauces and toppings to disguise an inferior chip. In fact, the chip is the focus and the other ingredients serve to enhance the dish.
This Greek-inspired sauce looks vibrant, tastes delicious and is easy to make. You can spoon it over pasta (I used fusilli here, but any pasta will do), rice or even couscous. It’s a great way to incorporate courgettes into your diet, if you don’t like them on their own.
This sauce includes some of my favourite Greek ingredients, such as Kalamata olives, feta cheese and Olive Branch’s Red Wine Vinegar with Cretan Thyme Honey. You can use any red wine vinegar but the one from Olive Branch is my secret ingredient. It is made with the juices of Liatiko and Kotsifali grapes, which are then aged in oak barrels for 4 years.
But here’s the secret… the grapes are mixed with Cretan thyme honey. The bees feed on the thyme plants so the honey picks up their aroma, which gives the red wine vinegar a tangy, sweet taste.
The result is a succulent sauce, packed with freshness and flavour! Here’s how: