Chicken Thigh Roast in tomato and olive oil

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Cook over a fierce heat until well charred in patches, then finish through.

Stir in the piquillo peppers and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.