Scrape new potatoes and boil until soft, cool a bit then crush roughly with your thumbs. You want chunks with rough edges, not mash! Put into a roasting dish
with a coarsely chopped red onion, and coat everything with a mixture of olive oil, chopped fresh oregano and a dash of white wine vinegar, salt and black pepper.
Put into a 180°C oven to roast. Meanwhile, cut skinless boneless chicken thighs into bite-sized pieces, coat lightly in seasoned flour and fry with some pancetta
until nicely browned. After 30 minutes or so, take the potatoes out of the oven, add the chicken and pancetta, corn cut from the cobs and halved cherry tomatoes,
stirring it all together to ensure it's all coated with the juices. Cook for another 30 minutes, stirring from time to time. Serve, garnished with parsley.