Ingredients

• ½ chicken breast fillet
• skin on
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 Desirée potato
• peeled and thinly sliced
• 1 tbsp chopped fresh thyme leaves
• 3 garlic cloves
• skin on
• crushed
• ½ small onion
• sliced
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 50ml/2fl oz white wine

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the chicken
• place the meat between two sheets of cling film and flatten out using a meat mallet or rolling pin. Remove the cling film
• then season with salt and freshly ground black pepper.
• Heat the olive oil in a frying pan and fry the chicken for 1-2 minutes on both sides
• or until golden-brown.
• For the potato cake
• parboil the potato slices in a pan of boiling water for 3-4 minutes
• then remove and drain well.
• Place the potato slices into a baking tray and lay the chicken on top
• skin-side up. Sprinkle over the thyme leaves
• garlic and onion and season well with salt and freshly ground black pepper. Drizzle over the olive oil and place into the oven to roast for 4-5 minutes
• then pour the wine into the pan and return to the oven to roast for a further 5-6 minutes
• or until the chicken is golden-brown and cooked through.
• To serve
• place the potato cake on a serving plate and place the chicken on top. Drizzle over any pan juices.