Spring superstars: Annie Bell's one-pot chicken with new potatoes & new season garlic - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Spring superstars Annie Bell’ s one-pot chicken with new potatoes & new season garlic By You Magazine - April 11, 2021 I always look forward to the narrow window when new season garlic makes an appearance alongside tiny earth-crusted potatoes with their fine papery skin. Standard garlic or even smoked garlic works equally well here. Ellis Parrinder SERVES 4 2 tbsp extra virgin olive oil 600g miniature new potatoes (about the size of walnuts), scrubbed or skin-on 4 x 200g skin-on chicken breasts 1 head of new season garlic, outer skin removed and broken into cloves 200g young rainbow chard, stalks and leaves separated 170g greek yogurt 1⁄2 tsp sumac, plus extra for dusting 1 tbsp lime juice 2 heaped tbsp toasted Pine nuts (see tip) Heat the oil in a large cast-iron casserole over a medium heat and fry the potatoes to lightly colour them, then transfer to a bowl. Next, season the chicken all over and fry the flesh side for a minute or two to lightly colour it, then turn and brown the skin side for about 7 minutes, until golden. Scatter the potatoes and garlic cloves over and between the fillets, cover the pan and cook over a low heat for 20 minutes until the chicken is just cooked through and sitting in a small pool of juices. Transfer the chicken to a warm plate to rest, and pop the garlic cloves into a small bowl. Cover the pan and cook the potatoes for another 5 minutes. Thickly slice the chard stalks and shred the leaves. Add the stalks to the pan and cook covered for another 10 minutes, stirring in the leaves halfway through. Meanwhile mash the garlic with a fork, then stir in the yogurt, sumac, lime juice and a pinch of salt. Serve the chicken with the potatoes and chard with the sauce spooned alongside. Dust with a little more sumac and scatter with toasted pine nuts. TIP Pine nuts can be toasted in a dry frying pan over a medium heat, tossing almost constantly until evenly coloured. Transfer to a plate and leave to cool. Recipes: Annie Bell. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved