Ingredients

• 4-6 x Chicken Thighs, skin on important

• 2 x Dutch Cream potatoes - cut into small wedges

• 1 x Medium onion - diced

• 1 x Medium leek - washed, diced

• 6 x Spring onions - finely diced

• 3 x Garlic cloves - finely diced

• 1 x Tablespoon Dijon mustard

• 2 x Cups home made style chicken stock - see important note

• 1 x Tin diced tomatoes

• 2 x Teaspoons sweet paprika

• 1 x Teaspoons dried rosemary - fresh stalks would work

• 1 x Teaspoons dried thyme

• 1/3 x Cup freshly squeezed lemon juice

• 1 x small lemon - sliced

• 1/4 x Teaspoon black pepper

• 1/2 x Cup pressed chopped flat leaf parsley

Preparation

Pat the chicken dry then lightly cover your chicken thighs with a little olive oil and season with the salt and black pepper. Next In a medium hot oven pan, add a little olive oil and brown the chicken on all sides then set aside.

Now add to the pan the onions, leeks, garlic and spring onions (this combination gives a wonderfully rich Greek flavour base) Cook down until soft and caramelised. The garlic should be added at the end of caramelising to avoid burning.

Next add the potato as a base in the pan then return the chicken to the dish together with the chicken stock, tomato, spices, mustard and lemon juice and top with the lemon slices.

Now refrigerate for at least 30 minutes to allow the flavours to blend.

Next in a preheated oven at 200c bake until the chicken is firm and the potato is cooked. Serve with a sprinkle of the parsley.

Important: A quality rich home made style chicken stock is essential. There are several true chicken or vegeatable stocks available in speciality stores but best avoid the over salted cardboard stocks in the supermarkets.

Comments: The combination of onions, leeks and spring onions is typically Greek