Chicken - Lemon Nutmeg

Put potatoes in large saucepan of salted boiling water and boil until cooked. Cut into half the tomatoes, place in a bowl, and sprinkle with some salt. Toss and set aside.Cut each chicken thigh into three strips and place in a bowl. (If using the chicken breasts, cut into 2 or 3 strips and cut strips into chunks.) Drizzle some olive oil over the meat, add the lemon zest, and sprinkle with nutmeg, salt and pepper. Toss with tongs until all chicken pieces are coated.Heat a large frying pan, big enough to hold all chicken pieces snugly in one layer, and put chicken into the pan. If you don’t have a pan big enough, feel free to cook the chicken in two batches. Toss and fry over high heat for 10 minutes or so, until almost cooked, then remove from the pan with a slotted spoon to a plate.Lower the heat and add the wine, scrapping all the little brown bits into the wine. Allow to reduce for about 3 minutes.By now, the potatoes will be cooked. Drain them in a colander, and then lightly crush them by pushing down on them with your thumb. This helps the flavors to permeate the potatoes. Add the potatoes to the pan with the chicken, along with the tomatoes and sprinkle with the coarsely chopped oregano. Taste and correct for salt and pepper.