Chicken thighs in amatriciana sauce with new potatoes

• long red chili↗1
• tomato purée↗3 ст. л. tbsp
• olive oil↗3 ст. л. tbsp
• garlic cloves↗3
• skinless chicken thighs↗8
• new potatoes↗500г g
• thyme sprigs↗4
• pancetta cubes140г g

  (or smoked bacon strips)

• tomatoes↗400г g

  half – cherry or small plum, the rest – to taste; large tomatoes cut in half

• green salad and bread

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection, gas 6). Arrange the chicken thighs and new potatoes in a single layer in a large baking dish.

2. 2

   Cut the long red chili in half, clean it, remove the seeds (optional) and trim the stem. Place it in a blender together with the tomato purée, olive oil, and garlic cloves. Blend until a smooth paste forms.

3. 3

   Brush the chicken with the resulting paste. Add the chicken thighs and potatoes to the dish, season generously with ground black pepper and salt, then mix thoroughly by hand.

4. 4

   Sprinkle with thyme sprigs and bake for 30 minutes.

5. 5

   Add the pancetta cubes (or smoked bacon strips), stir, and bake for another 15 minutes.

6. 6

   Then add the tomatoes, mix again and bake for another 15 minutes, until the tomatoes are soft and the chicken is cooked through.

7. 7

   Serve directly from the dish together with a green salad and bread to soak up the juices.