One Pot Nduja Chicken

• servings: 2-4
• total time: 1hr30

Ingredients

• 6 skin on chicken thighs

• 300ml double cream

• 400ml of chicken stock

• 2tbsp of tomato purée

• 120g of nduja

• 2 onions

• small tin of sweetcorn

• 1tbsp of smoked paprika

• 2 tsp of garlic powder

• half a pack of fresh parsley

• 80g Parmesan

Chicken seasoning

• 3tsp garlic powder

• 3tsp of salt

• 3tsp of smoked paprika

• 3tsp of dried parsley

• 3tsp of black pepper

• 3tsp of dried basil

Serve with smashed roast potatoes

• 500-750g of baby potatoes

• Salt

• pepper

• rosemary

Directions

1. preheat oven to 220 degrees

2. put your baby potatoes in cold salt water and bring to the boil. Simmer for 10 mins or until it falls slowly off the fork.

3. smash the potatoes onto a baking tray, season with salt, pepper and rosemary. Roast in the oven for at least 25 mins on this heat.

4. meanwhile, season your chicken thighs focusing mainly on the skin side.

5. with a glug of oil in a oven proof dish, cook each chicken thighs on medium-high heat for 5 mins each side. Set aside once done.

6. in the same pot, add in your diced onion and sweetcorn and use it to deglaze the pan. Simmer on low heat until the potatoes timer goes off.

7. turn your potatoes and baste them with a dash of oil (you can use the oil from the chicken if there’s some left). Put them back in the oven.

8. once the potatoes are back in the oven, add you tomato purée, nduja, 3/4 of your fresh parsley, double cream and chicken stock into your pan and mix.

9. once that’s mixed together, add in the majority of your Parmesan and mix until fully melted.

10. add your chicken back into the pan and put it in the oven for 20-25mins or until it’s reach 74 degrees. At this point turn the heat down to 200 degrees to avoid the chicken drying out.

11. once done, if the sauce is too thin make a cornstarch slurry and add to the pan till you reach desired consistency,

12. serve with veg of your choice.