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Ingredients
Method
- 750g Anya potatoes or similar, sliced to 3cm thick
- 2 tbsp olive oil
- 3 garlic cloves
- 150g green olives
- 50ml white wine
- 6 prosciutto slices, torn in half lengthwise
- 6 chicken thighs, skin on, bone removed
- Small bunch of sage leaves
- 250g green beans, trimmed
- Preheat the oven to 200C. Add half the oil and the whole garlic cloves to a roasting tin with the potato slices, then season well, scatter with olives, and pour in 100ml water and the wine.
- Open up the chicken thighs and season well, then top each one with a sage leaf and wrap with a strip of prosciutto. Lay the chicken parcels on top of the potatoes and cook in the oven for 35 mins. Toss the green beans in the remaining oil and some seasoning, then add to the roasting tin and cook for 20 mins more. When everything is cooked through and the potatoes are starting to crisp, serve and enjoy.
45 mins
4 serving
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