One-pot Chicken With New Potatoes New Season Garlic

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.
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
½ 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 https://pinfaves.com/blair-walnuts-weight-loss/ 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.
 
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