Ingredients

• 2 tbsp plain flour
• salt and freshly ground black pepper
• 8 chicken thighs
• 10ml/2 tsp extra virgin olive oil
• 20g/1oz chopped shallots
• 100g/3½oz 'nduja (spreadable spicy pork sausage)
• 6 peppers
• 2 red
• 2 yellow
• 2 green
• all roughly chopped
• 100ml/3½fl oz tomato passata
• 400ml/14fl oz chicken stock
• 1 large chilli
• finely chopped
• small bunch fresh marjoram
• chopped
• small bunch fresh chives
• chopped
• small bunch fresh parsley
• chopped
• 1 kg/2lb 4oz King Edward potatoes (peeled and cut into chunks)
• 80ml/5 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the flour in a bowl and season with salt and freshly ground black pepper. Lightly coat the chicken thighs in the seasoned flour.
• Heat the oil in a large frying pan over medium heat and add the chicken
• cooking until golden brown on all sides.
• In a separate ovenproof pan
• gently fry the shallots and n’duja for a few minutes.
• Add the chopped peppers
• passata and the chicken stock.
• Bring to the boil before adding the cooked chicken
• chilli and chopped herbs. Stir to combine
• then remove the pan from the heat. Taste for seasoning and add salt and freshly ground pepper as necessary.
• Transfer the pan to the oven and bake for approximately 20 minutes.
• For the mash
• place the potatoes into a large saucepan and cover with water. Add a pinch of salt and bring to the boil. Continue to cook for 10-15 minutes until tender. Drain well and return the potatoes to the dry pan for a few seconds to steam and dry off a little.
• Using a potato masher
• mash well
• gradually adding the olive oil.
• Season generously with salt and freshly ground black pepper.
• To serve
• place a bed of olive oil mashed potatoes on each serving plate and place a couple of the chicken pieces on top. Serve hot.