Spring superstars: Annie Bell’s one-pot chicken with new potatoes & new season garlic

I always look forward to the narrow window when new season garlic makes an appearance alongside tiny earth-crusted potatoes with their fine papery skin. Standard garlic or even smoked garlic works equally well here.

one-pot chicken
Ellis Parrinder

SERVES 4

2 tbsp extra virgin olive oil
600g miniature new potatoes (about the size of walnuts), scrubbed or skin-on
4 x 200g skin-on chicken breasts
1 head of new season garlic, outer skin removed and broken into cloves
200g young rainbow chard, stalks and leaves separated
170g greek yogurt
1⁄2 tsp sumac, plus extra for dusting
1 tbsp lime juice
2 heaped tbsp toasted
Pine nuts (see tip)

  1. Heat the oil in a large cast-iron casserole over a medium heat and fry the potatoes to lightly colour them, then transfer to a bowl. Next, season the chicken all over and fry the flesh side for a minute or two to lightly colour it, then turn and brown the skin side for about 7 minutes, until golden.
  2. Scatter the potatoes and garlic cloves over and between the fillets, cover the pan and cook over a low heat for 20 minutes until the chicken is just cooked through and sitting in a small pool of juices.
  3. Transfer the chicken to a warm plate to rest, and pop the garlic cloves into a small bowl. Cover the pan and cook the potatoes for another 5 minutes. Thickly slice the chard stalks and shred the leaves. Add the stalks to the pan and cook covered for another 10 minutes, stirring in the leaves halfway through.
  4. Meanwhile mash the garlic with a fork, then stir in the yogurt, sumac, lime juice and a pinch of salt.
  5. Serve the chicken with the potatoes and chard with the sauce spooned alongside. Dust with a little more sumac and scatter with toasted pine nuts.

TIP Pine nuts can be toasted in a dry frying pan over a medium heat, tossing almost constantly until evenly coloured. Transfer to a plate and leave to cool.

Recipes: Annie Bell. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips