Garlic Chicken, with Roast Potato Hash

A garlic chicken stew made with the meat from two chicken drumstics, chicken stock, onion, tomato, and a yellow pepper.

The sauce was begun with the onion, half a tin of chopped Italian tomatoes, the garlic (three cloves, crushed) land a diced yellow pepper. Brought to the boil, I added the chicken meat, and the chicken stock,  and then the heat was turned down. The dish was simmered for half an hour under glass. The oregano was added five minutes before serving the dish.

I boiled some potato wedges for twenty minutes, then brushed them with some goose fat (sunflower oil or similar will do just as well) and shook them up in a covered bowl. The resulting fluffy potato pieces were transferred to a roasting dish, and put into the middle of an oven preheated to 190 deg. C for twenty minutes or so. Watch carefully, and remove them once they have become golden brown.

Serve with a dusting of black pepper.