Some recipes just feel made for a particular ingredient — and this is one of them. Catherine Fulvio's Summer One Pot brings together the bright flavours of tomato, the earthiness of rosemary and thyme, and the richness of smoked bacon, all built on a base of good rapeseed oil.
At Broighter Gold, we grow and cold-press our rapeseed oil right here on the farm in Co. Derry for Simply Better range. Its light, buttery flavour is perfect for searing and sautéing — exactly what this dish calls for at every stage.
This is the kind of one pot that fills the kitchen with the smell of summer herbs and slow-cooked chicken. The potato and cheddar topping crisps up beautifully in the oven, making it a complete, crowd-pleasing meal with very little fuss.
Ingredients
For the one pot
- Simply Better rapeseed oil for frying
- 75g smoked bacon lardons
- 8 deboned, skinless chicken thighs
- Salt and freshly ground black pepper
- 1 large leek, sliced
- 2 garlic cloves, finely chopped
- 1 medium carrot, finely diced
- 1 tsp chopped rosemary
- 2 tsp chopped thyme
- 400g tinned diced tomatoes
- 1 tsp honey
- 500ml chicken stock
- 12 black olives, pitted and halved
For the potato & cheddar topping
- 4 potatoes, peeled and thinly sliced
- 1 tbsp melted butter mixed with 1 tbsp Broighter Gold Rapeseed Oil
- 4 tbsp grated local cheddar
- 2 tsp chopped mixed rosemary and thyme
Method
- Brown the bacon and chicken. Heat a casserole dish over a medium heat with a little Broighter Gold Rapeseed Oil. Cook the bacon lardons until browned, then remove and set aside. Season the chicken thighs with salt and pepper and sear until golden brown. Place on a clean plate and set aside.
- Build the base. Add the leek to the casserole and sauté for about 4 minutes until golden. Add the carrot and garlic and cook for 1 minute. Return the bacon, then add the rosemary, thyme, tinned tomatoes, honey and chicken stock. Bring to the boil and check for seasoning.
- Preheat the oven to 180°C / Fan 160°C / Gas 4.
- Add the chicken and olives. Return the chicken thighs to the casserole dish, stir well and add the olives.
- Add the topping. Arrange the potato slices neatly over the top, starting from the outer edge and leaving a small space in the centre. Brush with the melted butter and oil mixture, then sprinkle over the cheddar and chopped herbs.
- Bake and serve. Bake in the oven for 30–35 minutes until the potatoes are cooked and golden. Leave to settle for 5 minutes, then sprinkle a little sea salt over the top before serving.
💡 Broighter Gold tip Our cold-pressed rapeseed oil has a high smoke point, making it ideal for searing the chicken and browning the bacon at the start of this recipe. It also adds a lovely light flavour to the potato topping in place of or alongside butter.
This recipe was created by Catherine Fulvio in partnership with Dunnes Stores, using Bord Bia Quality Assured produce. We love how it showcases local Irish ingredients — including our very own rapeseed oil from the north coast.
