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Pink fir potatoes are a special treat at this time of year, adding a creamy texture to this sweet, aromatic chicken dinner.
Prep: 15 mins | Cook: 45 mins
This was really tasty but please note that: i) you make no mention in the ingredients list that the chicken thighs should not be skinless (and I'm not sure about boneless); ii) you even mention chicken wings in the method (thighs are in the ingredients list); iii) whoever else said that the potatoes needed more cooking than you set out is also correct. As I said, though, it was really tasty.
The recipe is just so good and I am really thankful to Condor comment to boil potatoes for a short time before putting them on a tray and bake.
Delicious, we'll definitely make this again. Substituted red onions for the shallots because we didn't have any and sweet potatoes for the potatoes because of a nightshade allergy but it was still lovely. The pears really do work in this.
This is delicious, and a lovely combination of flavours the pears really do add something to this. I did not have any Pink Fir Potatoes so just used a different variety, so not sure how well Pink Fir cook in the oven, but my potatoes were still uncooked when the cooking time was up, and had to take them out and steam them for a short while to soften them and then put it all back in the oven to reheat, so my recommendation would be to steam or boil the potato slices for 5 mins before putting in the oven, but that aside a wonderful dish.
I cooked this last night, best chicken recipe ever, easy too. A good use for the pears from the box, delicious