4 tbsp olive oil

25g (1oz) unsalted butter

12 small chicken pieces

12 garlic cloves, peeled but left whole

1 bay leaf

275g (10oz) small, waxy potatoes, peeled

5 tbsp dry white wine

½ tbsp roughly chopped rosemary

zest of 1 lemon, finely grated

12 green olives

200ml (7 fl oz) good-quality chicken stock

salt and freshly ground black pepper

2 tbsp balsamic vinegar

1. Preheat the oven to 200°C (400°F).

2. Heat the olive oil and butter in a large ovenproof frying pan or a heavy-duty roasting tin.  

3. Add the chicken pieces in a single layer, then add the whole garlic cloves and bay leaf and cook for 8–10 minutes, until coloured all over. 

4. Cover with foil, then transfer to the oven and bake for 25 minutes. 

5. Meanwhile, cook the potatoes in boiling salted water for 8–10 minutes, until just tender. 

6. Drain and cut into wedges 2.5cm (1in) thick. 

7. Add the wine to the pan and stir to coat chicken pieces; then add the potatoes, rosemary, lemon zest, olives, stock and some seasoning and return to the oven, uncovered, for 15 minutes, until the sauce has formed a glaze around the chicken.

8. Remove from oven, add the balsamic vinegar and toss together, then serve.

Serves 4