Parboil small new potatoes cut into halves until just tender, then drain. Cut chicken thighs into large chunks,
dust lightly with seasoned flour and brown in very hot oil. Transfer to a shallow casserole dish. Add the potatoes
to the frying pan and toss over a high heat for a few minutes. Cut a red onion top to bottom into thin slivers
and add these to the potatoes and toss around for a couple of minutes to start to soften and the potatoes are tinged
with brown, then add to the chicken. Finally, cut cherry tomatoes into halves (a mixture of different colours is good!)
and mix these in with the chicken, potatoes and onions. Pour over a small glass of vermouth, season with plenty of
freshly ground black pepper and a little sea salt, and bake in a 180°C oven for about 30 - 40 minutes, turning everything
once or twice, until it’s all fully cooked and sticky. Garnish with fresh basil leaves and crumbled feta,
and serve with a simple salad.