Tuscan Chicken Thigh Stew with garlic and basil

Prep everything first: chop the aromatics, measure the garlic and basil 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. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the dried oregano and the rest of the garlic and basil flavours, letting them cook out for a minute until fragrant.

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