Booths Chicken Cacciatore & Parmentier Potatoes Meal Kit

1.  Preheat oven to 200°C/Fan 180°C/Gas Mark 6.  Chop each potato into small bite sized cubes leaving the skin on.

2.  Place the potatoes onto a baking tray with a good drizzle of olive oil, season well with salt and pepper, then mix together so each piece is coated well. Cook in the middle of the oven for 25-30 minutes. Turn the potatoes over and shake the baking tray 2-3 times throughout cooking to prevent the potatoes sticking.

3.  Dice the chicken into bite sized pieces.

4.  Peel the carrot, slice lengthways then slice into thin half coins.  Peel and thinly slice or grate the garlic.  Peel the onion, cut in half then slice into thin strips.

5.  Add 1tbsp of olive oil to a frying pan.  Add the chicken, carrot, onion and garlic, fry over a medium-high heat for 6-8 minutes, turning frequently.

6.  Reduce the heat to medium-low, add the chopped tomatoes, mixed herbs and balsamic vinegar, mix well.

7.  Crumble in the stock cube, add 50ml of water and the olives. Stir well ensuring the stock cube is dissolved, then simmer over a low heat for 10-12 minutes until the chicken is cooked through. Add more water if the sauce is too thick. Simmer gently on a very low heat until the potatoes are cooked.

8.  Once the potatoes are crispy and cooked through, remove from the oven, place onto plates and add the chicken and sauce. Season to taste.