Chicken with Anchovies and Potatoes

Tuesday 11 January

Inspired by Miss Williams' pasta, only using chicken breasts and potatoes. We minced 2-3 cloves of garlic and sautéed it in a wide pan with a half-can of anchovy fillets and some oil from the can, over medium heat until the anchovies dissolved. Then we browned a couple of chicken breasts in this, added a couple of glugs of white wine and a little chicken broth off our frozen block, and covered it up to simmer. While it was cooking, cut up a couple of yukon gold potatoes into chunks and tore up a couple of handfuls of garden parsley and put them in to cook for the last 15 minutes until the potatoes were tender. Once the chicken and potatoes were all nicely cooked, opened the pan to boil any extra liquid off, showered with a little more parsley, gave a quick stir, and that was our savory mess.