I made this chicken with tomatoes and a bit of red wine and mushrooms, and to accompany this, instead of making ordinary "latkes", I made them using several vegetables and therefore making them tricolour!
Preparation Time: 30 minutes plus resting time 15 minutes
Cooking Time: 45 minutes
Serves: 3 - 4
Ingredients For the chicken 1 tbsp olive oil
1 medium white onion, sliced thinly
1 garlic clove, crushed
350 g chicken thighs, halved
125 g button mushrooms, sliced thinly
1 can 410 tomatoes
About 60 g chicken stock
35 g tomato paste
30 ml dry red wine
1 tsp brown sugar
For the latkes ½ zucchini, grated
½ yellow squash, grated
½ small leek, sliced
½ large potato, peeled
¼ sweet potato, peeled
¼ small red onion, minced
2½ tbsp plain flour
1 very small egg, beaten
¼ tsp baking soda
¼ tsp garlic salt
Bit of hot sauce
Method For the chicken
Heat the oil in a saucepan and cook the onion and garlic, stirring until the onion is soft.
Remove from the pan.
Cook the chicken in the same pan until cooked through.
Return the onion mixture to the pan, and stir in the mushrooms, undrained crushed tomatoes, stock, paste, wine, sugar and some pepper.
Bring to the boil, reduce heat and simmer, uncovered, until the sauce has thickened slightly.
For the latkes
Arrange the grated zucchini and squash on a baking pan and sprinkle with a tsp salt. Let these vegetables rest for about 15 minutes.
Drain well, pressing between paper towels, and set aside.
Heat some oil in a wok or similar and saute the leek for 3 minutes or until soft. Set aside.
Grate the potatoes and press them between paper towels (or I always use a clean tea towel), to remove the excess liquid.
Place the potatoes in a bowl and add the zucchini, squash, leek, a bit of salt and pepper and stir gently.
Add the onion, flour, egg, baking soda, garlic salt, and hot sauce, if using.
Heat some oil in a wok - I used the same one, and spoon a heaped tbsp of the latke mixture after first squeezing any extra liquid, and form into flat patties.
Fry them in batches for about 1½ minutes on each side or until golden.
Remove and drain on paper towels.
You could add slices of smoked salmon on the top, and/or a dollop of sour cream.