Tomato, Shallot and Rosemary Chicken Summer One Pot

Name: Tomato, Shallot and Rosemary Chicken Summer One Pot
Yield: 4

Catherine Fulvio's recipe as seen on the Dunnes Stores Quality Kitchen Stage at Bord Bia Bloom 2026

4 people

Catherine Fulvio

Ingredients

For the summer one pot

Rapeseed oil, for frying

75g smoked Bord Bia Quality Assured Bacon

8 deboned, skinless Bord Bia Quality Assured Chicken Thighs

Salt and freshly ground black pepper

1 large leek, sliced

2 garlic cloves, finely chopped

1 medium carrot, finely diced

1 teasp. chopped rosemary

2 teasp. chopped thyme

400g tinned diced tomatoes

1 teasp. honey

500ml chicken stock

12 black olives, pitted and halved

For the potato and cheddar topping

4 potatoes, peeled and thinly sliced

1 tablesp. melted butter mixed with 1 tablesp. olive oil

4 tablesp. grated local cheddar

2 teasp. chopped mixed rosemary and thyme

Main

For the summer one pot

Rapeseed oil, for frying

75g smoked Bord Bia Quality Assured Bacon

8 deboned, skinless Bord Bia Quality Assured Chicken Thighs

Salt and freshly ground black pepper

1 large leek, sliced

2 garlic cloves, finely chopped

1 medium carrot, finely diced

1 teasp. chopped rosemary

2 teasp. chopped thyme

400g tinned diced tomatoes

1 teasp. honey

500ml chicken stock

12 black olives, pitted and halved

For the potato and cheddar topping

4 potatoes, peeled and thinly sliced

1 tablesp. melted butter mixed with 1 tablesp. olive oil

4 tablesp. grated local cheddar

2 teasp. chopped mixed rosemary and thyme

Heat a casserole dish over a medium heat with a little oil. Cook the bacon lardons till browned. Remove and set aside. Season the chicken thighs with salt and freshly ground black pepper and sear until golden brown. Place on a clean plate and set aside.

Add the leek and sauté for about 4 minutes, until golden, before adding the carrot and garlic and cooking for 1 minute. Add back in the bacon. Then add the rosemary and thyme as well as the tomatoes, honey and chicken stock. Bring to the boil and check for seasoning, adding salt and pepper as required.

Preheat the oven to 180°C/fan 160°C/gas 4.

Return the chicken thighs to the casserole dish, stir well and add the olives.

Arrange the potato slices neatly over the top of the hotpot starting from the outer edge and leaving a small space in the centre. Brush the potato slices with the melted butter and oil and sprinkle the cheddar and chopped herbs on top.

Bake in the oven for about 30 to 35 minutes until the potatoes are cooked and golden. Leave to settle for 5 minutes then sprinkle a little salt over the top before serving.

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Preheat the oven to 180°C/fan 160°C/gas 4.

Return the chicken thighs to the casserole dish, stir well and add the olives.

Bake in the oven for about 30 to 35 minutes until the potatoes are cooked and golden. Leave to settle for 5 minutes then sprinkle a little salt over the top before serving.